Tomatillos are those green “tomatoes” with the papery skin you often see near the chili peppers in the produce section at the grocery store. They have a bright, tart flavor and form the foundation of many Mexican sauces.
This easy stovetop chicken stew with corn and potatoes uses just such a sauce. It’s a perfect meal for right now – all the fresh flavors of summer, but so warming on a crisp fall day.
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