Last year we decided to not grow tomatillos; we didn't really use them. Well some volunteer plants came up, enough to use. I stumbled across a stew recipe that turned out very nicely and it also works with canned tomatillos.

Bamps - you might like this!

This is much tastier the next day especially if using fresh tomatillos. I think we will grow tomatillos again.
Tomatillo Sauce

1 1/2 lbs fresh tomatillos (or 2 - 12 oz. cans tomatillo sauce)
2 jalapenos or 2 serranos, chopped - or more if you like heat (scrape out the stems and seeds for less heat) (one or two chilpotle peppers might also work well and add a smoky flavour)
1 clove garlic minced, or more if you like
1 tsp salt
2 tbsp lime juice
pinch of sugar

Yield: about 2 cups

2 lbs of boneless skinless chicken thighs or breasts, trimmed of fat, cut into bite sized chunks, patted dry, with a little salt and pepper sprinkled on
6-8 tbsp olive, corn, or canola oil
2 onions, chopped
2 cloves garlic, minced
1 tsp cumin
1 tsp coriander
1 1/2 cups chicken or vegetable stock
2 cups tomatillo sauce (see above)
1 tsp dry or 1 Tbsp fresh oregano, chopped
Serving (optional)

Rice, previously cooked
Chopped cilantro
Make the tomatillo sauce

1. NOTE: If using canned tomatillo sauce skip to next step. Turn oven to broil setting. Remove husks from tomatillos and rinse. Halve, place cut side down on foil lined roasting pan, broil for about 5-7 minutes. Remove from heat and cool enough to handle.

2. Combine in a blender the tomatillos (or canned sauce), their juice, jalapenos, garlic, salt, lime juice, and sugar. Pulse until well blended. NOTE: This can be made ahead; if so refrigerate until needed.
Cook the chicken, onion, garlic, and herbs

1. Start heating a thick pot on medium-high heat, add oil and let heat. Working in batches and adding more oil as necessary to keep the chicken from sticking, brown (not cook through) chicken on two or more sides. Adjust heat as necessary to keep from burning or steaming - you want the chicken to brown, not burn or simply steam. Remove chicken and lower heat to medium. Use a spatula to scrape the browned bits loose.

2. Add 1-2 tbsp oil to your pan, circulate it to cover the bottom, and scrape the bits loose again if needed. Add onions, cumin, and coriander. Stir to mix and pick up the browned bits. Cook, stirring occasionally, until onions are translucent, about 4-6 minutes. Add garlic and cook, stirring, for about another minute.

3. Add chicken, tomatillo sauce, stock, and oregano. Stir to mix. Bring to a boil, then reduce heat to simmer, partially covered, for about 30 minutes.
To serve

Ladle into bowls straight or over rice. Sprinkle with chopped cilantro if desired; add a dollop of sour cream if desired.