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    You are in: Home / Mexican / Pollo Pulqueros (Chicken, Tomatillo, and Jalapeno Stew) Recipe
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    Pollo Pulqueros (Chicken, Tomatillo, and Jalapeno Stew)

    Pollo Pulqueros (Chicken, Tomatillo, and Jalapeno Stew). Photo by Carianne

    1/1 Photo of Pollo Pulqueros (Chicken, Tomatillo, and Jalapeno Stew)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    15 mins

    1 hr 5 mins

    Carianne's Note:

    From Rick Bayless in the Feb-March 2005 Eating Well. I think that this would work well in a crockpot, too!

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    Units: US | Metric

    • 1 medium onion, cut into 1/4 inch rounds
    • 4 medium red potatoes, cut into 1/4 inch rounds
    • 1/4 teaspoon salt
    • 1 1/2 lbs boneless skinless chicken thighs (about 6)
    • 1 cup loosely packed fresh cilantro leaves (at least!)
    • 1 1/4 lbs tomatillos, with husks removed,washed,and cut into 1/4 inch rounds (12 - 16)
    • 1/4 cup sliced pickled jalapeno pepper (and 2 Tablespoons of liquid)


    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Arrange onion slices (overlapping) in bottom of 5- 6 quart Dutch oven.
    3. 3
      Arrange potatoes on top of onions, sprinkle with salt.
    4. 4
      Arrange chicken on top of potatoes, then cilantro, then tomatillos.
    5. 5
      Top with jalapenos and drizzle with pickling liquid.
    6. 6
      Cover and bake for 45 minutes.
    7. 7
      Remove lid and bake for 15- 20 minutes additional.
    8. 8
      Serve hot and garnish with more cilantro.

    Ratings & Reviews:

    • on May 04, 2005


      This is a seriously flavorful stew. It is not your everyday stew, for sure! It had wonderful layers of flavor, beginning with the cilantro and tomatillos and finishing with firey jalapeños. Unusual ingredients for a stew, but it worked well this this dish. DH said he could have used more jalapeños, but I think it was just the right amount. You don't want to overpower the careful layers of each ingredient. We really did like this dish, and I will be making it again. Thanks for sharing.

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    • on September 05, 2012


      The recipe doesn't call for seasoning the chicken before layering, so it came out really bland. The jalapenos, cilantro and tomatillos were flavorful but without seasoning, seemed one dimensional. We really liked the potato, probably because the recipe does call for direct seasoning of them, but it wasn't enough to save this dish. A disappointing use of 1-1/2 lbs. of chicken, not to mention the fresh garden-grown tomatillos.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2010


      I took your suggestion and made this in the crock pot. I substituted chicken breasts and a fresh jalapeno plus 2 tablespoons of lime juice. I also added another 2 tablespoons of water over the potatoes to make sure there was sufficient moisture. The tomatillos and lime give such a great flavor to this dish, especially to the potatoes!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Pollo Pulqueros (Chicken, Tomatillo, and Jalapeno Stew)

    Serving Size: 1 (377 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 274.5
    Calories from Fat 51
    Total Fat 5.7 g
    Saturated Fat 1.3 g
    Cholesterol 94.4 mg
    Sodium 317.9 mg
    Total Carbohydrate 30.1 g
    Dietary Fiber 4.7 g
    Sugars 6.4 g
    Protein 26.2 g

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