Roasted tomatillos pair with our sweet, tangy Tocha Verde to make this bright and tangy soup. Add tinned pinto beans or shredded chicken for extra protein.
Ingredients
- Preheat the oven on broil to 450F
- Remove the outer "paper" on each tomatillo and rinse under warm water to remove residue, then cut into halves
- Peel and quarter the onion
- Halve the peppers and remove the seeds
- Line a baking tray with parchment paper and spread the tomatillos, peppers onion, and garlic (unpeeled) in a single layer, toss in oil and a pinch of salt
- Broil for 15 minutes, or until the ingredients are lightly charred
- Remove the garlic peel and blend the charred veg with the remaining soup ingredients
- Mix the chochoyote ingredients and knead until the texture is firm like a “stiff cookie dough
- Roll the dough into make 1/2 inch diameter spheres and gently dimple the centre with your thumb
- Heat the soup in a saucepan until it reaches a gentle boil, then drop in the chochoyotes
- Cook until the dumplings rise to the top (5 - 10 mins)
- Garnish to taste!