My friend told me tomatillos grew like weeds and I didn’t believe her. The first year I planted them, they didn’t even take! But I believe her now because once they grew in one season, any tomatillo that was missed being harvested in the fall will produce multiple plants the next year.
Tomatillos are in the tomato family. They can be more acidic than tomatoes and when combined can make delicious dishes.
Although this is a thick soup, it is not pureed, leaving pieces in for interesting texture. This soup could be served with other meat but the strong flavor pairs well with game meat.
This is a Stage 4 GAPS soup because the ingredients are sauteed.
Ingredients:
- Tomatillos (about a dozen)
- ¼ Medium Onion
- 5 Garlic
- ½ Jalapeno
- 2 tbsp Lard
- 2 tsp Dried Mexican Oregano
- 2 tsp Dried Cilantro
- 2 cups Chicken Stock
Directions
Preheat the oven to 425.
Peel and rinse your tomatillos.
Add the tomatillos to a cast iron pan and roast in the oven for 20-30 minutes.
When the tomatillos have burst and are soft, remove them from the oven.
Dice the onions, garlic and jalapeno into small, bite size chunks.
Add the lard to a soup pot to melt.
Add the onions and jalapeno and sautee for a few minutes.
Add the garlic after a few minutes so it doesn’t burn.
Once the mixture is soft, add in the tomatillos. Mash the mixture together with a spoon and stir to combine.
Add in the chicken stock.
Turn the mixture to a high simmer with the lid off until it has thickened to your desired thickness.
Fry your elk steaks for just a few minutes. It doesn’t take long for them to get done!
Top your steaks with the tomatillo coulis and sour cream.
You can also add this coulis to stew for extra flavor. It’s delicious!
Tomatillo Coulis with Elk
Ingredients
- Tomatillos (about a dozen)
- ¼ Medium Onion
- 5 Garlic
- ½ Jalapeno
- 2 tbsp Lard
- 2 tsp Dried Mexican Oregano
- 2 tsp Dried Cilantro
- 2 cups Chicken Stock
Instructions
- Preheat the oven to 425.
- Peel and rinse your tomatillos.
- Add the tomatillos to a cast iron pan and roast in the oven for 20-30 minutes.
- When the tomatillos have burst and are soft, remove them from the oven.
- Dice the onions, garlic and jalapeno into small, bite size chunks.
- Add the lard to a soup pot to melt.
- Add the onions and jalapeno and sautee for a few minutes.
- Add the garlic after a few minutes so it doesn’t burn.
- Once the mixture is soft, add in the tomatillos. Mash the mixture together with a spoon and stir to combine.
- Add in the chicken stock.
- Turn the mixture to a high simmer with the lid off until it has thickened to your desired thickness.
- Fry your elk steaks for just a few minutes. It doesn’t take long for them to get done!
- Top your steaks with the tomatillo coulis and sour cream.
- You can also add this coulis to stew for extra flavor. It’s delicious!