Recipes

Tomatillo Soup

Serves
2 Servings
Cook Time
45 Minutes

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.

Tomatillo Soup
This Recipe Features:
Tocha Verde
Tocha Verde
$12.00
Ingredients

SOUP:

  • 4 tbsp Tocha Verde
  • 8- 10 tomatillos
  • 1 handful cilantro stems (roughly chopped)
  • 1 cup stock (veg or chicken)
  • 1 small onion
  • 1 poblano pepper (sub for green bell pepper to reduce heat)
  • 2 cloves garlic
  • 1 tsp salt (smoked preferable)
  • 1 tbsp neutral oil


Chochoyotes (DUMPLINGS):

  • ½ cup masa harina flour
  • 90ml water
  • ½ tbsp neutral oil


GARNISH:

  • Chopped cilantro leaves
  • Crème fraiche / Greek yoghurt (optional)
  • Pickled red onions
  • Pinch of salt (smoked preferable)
Directions
  • 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!