Tortuga en Verde (Tabasqueño Green Sauce Stew) Note: This version uses chicken in place of turtle to keep things accessible and respectful. The flavor profile remains true to the traditional preparation.
Tortuga en Verde is a traditional Tabasqueño stew originally made with freshwater turtle, now often prepared with chicken. Its bold green sauce combines toasted pumpkin seeds, hoja santa, epazote, chiles, and tomatillos for a deep, herbal flavor that’s uniquely southeastern Mexican. Served with rice and tortillas, this jungle-inspired dish delivers flavor that’s both earthy and unforgettable.
Ingredients
- For the meat:
- 2 ½ lbs bone-in chicken thighs or traditional turtle meat, if legal and ethically sourced
- Salt to taste
- ½ white onion
- 3 garlic cloves
- 8 cups water
- For the green sauce:
- 1 cup raw pumpkin seeds pepitas
- 3 hoja santa leaves or substitute with a mix of spinach + a pinch of anise
- ½ cup fresh epazote leaves
- 1 poblano pepper seeded and chopped
- 2 serrano chiles adjust to taste
- 4 tomatillos husked
- ¼ white onion
- 2 cloves garlic
- 2 tbsp lard or neutral oil
- Salt to taste
Instructions
- Cook the meat: In a large pot, combine chicken, water, salt, onion, and garlic. Bring to a boil, skim off foam, reduce heat, and simmer for 30–40 minutes. Reserve the broth and remove the chicken.
- Toast the seeds: In a dry skillet, toast the pumpkin seeds over medium heat until they puff and pop, about 3–5 minutes. Be careful not to burn them.
- Blend the sauce: In a blender, combine toasted seeds, hoja santa, epazote, poblano, serranos, tomatillos, onion, garlic, and about 2 cups of the reserved broth. Blend until smooth.
- Cook the sauce: In a large cazuela or pot, heat lard or oil. Pour in the green sauce and stir constantly for 5–7 minutes until thickened and darkened slightly.
- Combine and simmer: Add the chicken and about 2 more cups of broth. Stir to coat, cover, and simmer for 25–30 minutes until the flavors meld.
- Serve hot: Ladle into bowls and serve with white rice and warm corn tortillas.
- What to Serve With It
- Sides: Steamed white rice, chayote sautéed with onions, or tamales de masa colada
- Drinks: Agua de guanábana or a cold horchata
- Bread: Tortillas, always — preferably soft and warm from a comal