[CH] A new one....
Doug Irvine (dougandmarie@home.com)
Sat, 04 Dec 1999 17:16:38 -0800
I was the recipient of 10 lbs of tomatillas when our produce guy did not
have any, but ordered in a 4 kg box just for me! So, today, I had to
cook the little beauties, after removing their overcoats! This is not
such a hard job, except it is time consuming, and I wanted them to do
Green Chile pork, which I have posted here before, and requires
tomatillas. So, as this was going to ruin my afternoon, and I could not
see that I would have time to do the pork as I usually do, I went into
my Mexican books, and found a couple of recipes, which as I usually,
modified and then combined....I took a 5 lb loin of pork, chopped it
into a couple of big chunks, and put it on to simmer in the oven, in
enough water to cover, 2 bay leaves, 2 chiles, 1 Thai & 1 hab, half a
large onion, 4 cloves of garlic, 1 tbls of salt, and just stuck it in
the oven, covered, at 250F until I finished the tomatillas. Well, when
it came out, it fell of the bones, and it tasted just wonderful, and the
stock, was fabulous. Dunno why I have never done that before, seeing as
the Mexicans boil their meat a lot.Then I thought what am I going to do
with this now, and I came up with the following green sauce:
2 cups of just prepared tomatillas
4 garlic cloves, peeled and chopped
1 large jalapeno, seeded and cut into chunks
1 orange hab, seeded
1 small white onion, chopped
2 cups of cilantro, leaves and stems
2 tsp salt
2 tsp sugar, or to taste
1/2 tsp Jim C's smoked hab powder
Puree this in a blender, check for seasonings, add more sugar, or salt,
or heat, as required...this will make a fairly thick sauce....shred
about one lb or more of the cooked pork, and drop it into this sauce.
Serve on warm corn tortillas. I also served canned hominy,covered with
melted cheese, and sprinkled with Calvin's....great meal, the top of my
head is getting skinnier, seeing as I keep coming up with these, off the
top of my head! Cheers, Doug in BC.....Oh, anyone who does not know what
to do with the tomatillas, send me a note. I ended up with 6 tubs of 1
1/2 lbs each of tomatillas, which went into the freezer.