Appetizer: United States – Charred Tomatillo and Pineapple Fresh Soup

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

1 lb / 450 g tomatillos, husked and rinsed
1 cup (150 g) fresh pineapple, small dice
1 / 2 cup (120 ml) pineapple juice
1 small white onion, quartered
4 scallions, trimmed
1 poblano chile, halved and seeded
1 jalapeño, halved (optional, for heat)
3 garlic cloves, unpeeled
1 tbsp (15 ml) neutral oil
4 cups (960 ml) low-sodium chicken or vegetable broth
1 / 2 cup (15 g) loosely packed cilantro stems (reserve leaves for garnish)
1 sprig epazote (optional)
1 tsp dried Mexican oregano
1 / 2 tsp ground cumin
1 bay leaf
1 to 2 tbsp (15 to 30 ml) fresh lime juice, to taste
1 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
Cilantro leaves and thinly sliced radishes, for garnish (optional)

Instructions

Position an oven rack 6 inches from the broiler and preheat broiler to high. On a foil-lined sheet, toss tomatillos, onion, scallions, poblano, jalapeño, and garlic with the oil. Broil, turning once, until blistered and charred in spots, 6–8 minutes per side. Cool slightly; peel the garlic.
In a blender, combine half of the charred tomatillos, the jalapeño (to taste), peeled garlic, cilantro stems, cumin, oregano, and 1 cup of the broth. Blend until smooth.
Roughly chop the remaining charred tomatillos, onion, poblano, and scallions.
In a medium pot, combine the blended mixture, chopped vegetables, remaining broth, pineapple juice, bay leaf, epazote (if using), 1 tsp salt, and a few grinds of black pepper. Bring to a gentle simmer and cook 10 minutes to marry flavors.
Stir in the diced pineapple and simmer 2 minutes more to warm through while keeping it fresh and bright. Discard bay leaf (and epazote).
Finish with lime juice to taste and adjust salt and pepper.
Ladle into bowls and garnish with cilantro leaves and radishes, if desired. Serve alongside Tacos al Pastor for a bright, palate-cleansing pairing.