Last weekend we made enchilada verde sauce, and had a bunch of tomatillos leftover. So yesterday I thought I’d put them into a soup along with some venison stew meat that needed to be cooked. The resulting soup was delicious! It was hearty and rich, and perfect for an early fall evening.
Recipe: Tasty Tomatilla Soup
Summary: a rich and hearty venison soup
- 1 pound venison stew meat
- 1 teaspoon cumin
- Â½ teaspoon coriander
- Â½ teaspoon black pepper corns, crushed
- Â½ teaspoon salt
- 1 tablespoon cooking oil
- 18 small or 6 large tomatillos
- 1 red onion
- 2 Serrano peppers, seeded
- 2 cloves garlic, minced
- Â½ cup fresh cilantro
- 4 cups venison or chicken broth
- Cut the venison into bite sized cubes (about Â½ inch). In a bowl, coat the meat with the cumin, coriander, black pepper, and salt.
- In a stock pot, heat the oil over medium high heat. Add the venison and brown for about 4 minutes (until the meat is cooked through, but still tender). Remove the meat from the pot and set aside in a bowl.
- Chop the tomatillas, onions, and seranos into quarters. Add to the pot and saute in the meat juices. After about 2 minutes, add the garlic.
- When the onions and tomatillas are slightly browned, add the broth and cilantro.
- Simmer until the onions and tomatillos are tender (about 5 minutes).
- In a blender, blend the soup until it has a creamy consistency. You may need to blend in batches.
- Return the soup to the pot and add the venison back in. Serve immediately with a dollop of sour cream on top.
This soup would be good without the venison too, or with chicken or beef.
Cooking time (duration): 15
Number of servings (yield): 4 to 6
Meal type: supper
Culinary tradition: Mexican
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