List all recipes for: Tomatillos
Pork and Tomatillo Stew
In a Dutch oven, heat 2 tablespoons oil. Season 1 1/2 pounds boneless pork loin, cut into 3 inch chunks with salt and pepper and cook over high heat until browned all over. Add 2 large celery ribs and 1 small onion, finely diced, cooking and stirring, about 7 minutes. Add 2 Anaheim chiles, seeded and finely diced, 2 garlic cloves, minced, 2 teaspoons chili powder, 1 tablespoon ground cumin and 1 teaspoon dried or fresh oregano. Cook, stirring about 3 minutes. Add 2 cups chicken stock and bring to a boil. Add 1 cup diced carrots, 2 cups diced potatoes, a 28 ounce can diced tomatoes, and 1 pound tomatillos, husked, rinsed and cut into 1 inch dice. Cover, bring to a boil, lower heat and simmer until the pork is cooked through about 40 minutes. Remove meat and shred with a fork. Cook the stew, uncovered for another 10 minutes to thicken. Add meat and serve over rice with sour cream, cilantro, hot sauce and tortilla chips.
Tomatillo Salsa Verde
1 ½ lb tomatillos
½ cup chopped onion
2 cloves garlic, minced
1/ 2 cup cilantro leaves
1 Tbsp fresh lime juice
¼ teaspoon sugar
2 hot peppers, stemmed, seeded and minced
salt to taste
Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
Place tomatillos, lime juice, onions, cilantro, garlic, peppers, and sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Taste for hotness and add more minced peppers to taste. Cool in refrigerator.