Gretchen's table: Warm winter's chill with a hot bowl of this tangy and traditional Mexican stew

"Harvested when the fruits are still immature, tomatillos have a fresh tangy scent with hints of citrus (think limes or green tomatoes). They're denser in minerals than red tomatoes and also a good source of fiber and vitamins A, C and K. A winter "super food," tomatillos also are high in antioxidants, which help support your immune system and boost overall health."

"This one-pot version of the Mexican classic pulls together in about an hour. It's made by simmering shredded chicken and canned hominy (dried corn kernels that have been treated with an alkali) in a flavorful broth of garlic, chilies and tomatillos. I used jalapeño and poblano chiles, but you could swap in serranos for extra heat. The stew also can be made with shredded pork, and some also like to throw in some toasted pumpkin seeds for extra thickness and a velvety texture."

In Western Pennsylvania, good tomatoes are scarce in January, making tomatillos a useful year-round alternative. Tomatillos are harvested immature, with a fresh tangy scent and citrus hints; they are denser in minerals than red tomatoes and provide fiber and vitamins A, C and K. High in antioxidants, tomatillos support the immune system. Tomatillos pair well with garlic, onions, cilantro and chiles and are commonly turned into green salsas, sauces or jams. A one-pot green pozole simmers shredded chicken and canned hominy in a tomatillo-chile-garlic broth; toppings include radish, avocado, cabbage and cotija or queso fresco.

Read at Boston Herald