Roasting tomatillos softens their sourness while adding a little sweetness, making them the ideal topping for chicken and zucchini. If you can't find poblano pepper, a red or green bell pepper can substitute.
The fiber- and protein-rich filling with tempeh and pinto beans is packed with flavor while a bonus tomatillo sauce gives this plant-based dish a zesty kick. Because they’re frozen separately, both the filling and sauce retain maximum flavor and texture when reheated. It’s like a taco kit in your freezer!
This salsa verde–drizzled potato salad is made with red and sweet potatoes and asparagus. It's sure to be a new favorite on the cookout recipe roster.
This light, yet satisfying tomatillo green chili contains the delicious flavors of cumin, coriander and a trio of roasted chili peppers paired with hearty chicken and cannellini beans.
Bone-in chicken is simmered with fragrant spices, tomatoes and chipotle chiles for a deeply flavorful taco filling. Both the filling and the salsa hold up well in the refrigerator and make great leftovers for lunch the next day.
Every clean eater should have a tried-and-true chili recipe in his or her culinary arsenal. We’ve added chipotle peppers and tomatillos for a fresh take on the old family favorite. With just 15 minutes of advance prep, you can leave the kitchen for the afternoon and return to a delicious home-cooked meal. This chili can be made ahead and stored in a resealable container in the freezer for up to 1 month.
A homemade, chile-spiked roasted red bell pepper sauce dresses up these vegetable enchiladas stuffed with purple potatoes and tomatillos.
Take your favorite recipes south of the border by adding one (or more) of these popular Mexican ingredients.
Tart, green tomatillos are a key ingredient in Latin American sauces, such as the one in this recipe. While delicious roasted, they may also be eaten raw or added to soups.