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Ingredients
US|METRIC
4 SERVINGS
- 3 1/2 lb. tomatillos (husk removed and washed)
- tomatillos (Pealed and washed)
- 1 onion (pealed and chopped)
- 1 jalapeno (chopped fine)
- 3 cloves garlic (ground)
- 14 scallion (just the whites chopped)
- 4 Tbsp. neutral oil (for roasting the tomatillos and sautéing vegetables.)
- 6 chilies (roasted hatch, pealed and seeds removed)
- 1/4 cup chicken fat
- 1/4 cup masa
- 3 cups chicken stock (home made if your stock is weak you might need a tablespoon of base for more flavor)
- 1 pinch ground chile
- 1 Tbsp. sugar
- ground black pepper (fresh, around 6 turns)
- sea salt (fresh ground, around 6 turns)
- 2 leaves epazote (fresh, depending on size of leaf, you will NEVER need more than two leaves of epazote at a time because it’s very strong so keep a bunch in your freezer and peal off a leaf or two for usage)
- 1/2 cilantro (a big bunch of fresh and cleaned, about 3 handfuls chopped up)
- 1/4 tsp. annatto (ground)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium730mg30% |
| Potassium1600mg46% |
| Protein17g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber11g44% |
| Sugars25g |
| Vitamin A20% |
| Vitamin C110% |
| Calcium10% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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