Iron Chef - Tomatillos!
 

Heh, heh, now that I got your attention, is there anybody with a good recipe for a main dish using tomatillos? There has got to be something other than salsa. I went and picked off all my tomatillos from my distressed plants that got hit with a bad case of the wilts. And please nothing that requires a whole lot of different ingredients and fancy cooking.

9/19/2012
OK, since I posted this, I may as well show something I just made. Nothing fancy, just a workingman's dish. Ingredients are shown and I leave it up to you to figure how much to use. Beef and tomatillos were seared separately, I also added a little green tomatoes, then topped with beef broth gravy.
10/5/2012
Just my thoughts. Tomatillos taste changes when cooked, so it is a difficult thing to predict how some dishes will turn out. I still have some half ripe tomatillos left and they taste like bitter watermelon rind. Maybe give up on those.

Do a search for chile verde. The better recipes use tomatillos for the base.

6 lb pork shoulder [B]1[/B] [B]lrg[/B] [B]red onion[/B] [B]1[/B] [B]lrg[/B] [B]yellow onion[/B] [B]3[/B] [B]lb[/B] [B]tomatillos[/B] [B]4[/B] [B]jalapeno[/B] [B]8[/B] [B]long green chili[/B] [B]6[/B] [B]garlic cloves[/B] [B]2[/B] [B]yellow bell peppers[/B] [B]3[/B] [B]T[/B] [B]olive oil[/B] [B]
roast
[/B]


take 1/4 of long green chilis and puree with jalapeno and garlic

take 3/4 of long green chilis and chop 4.5 qts chicken broth 2.5 T chicken base 1 t celery salt 1 T cornstarch 1/2 t oregano 1 T cumin 1 bunch fresh cilantro, minced 1/2 T green chile powder 30 oz green enchilada sauce 1 T sea salt

lime juice

habanero hot sauce as needed




brine the pork for 24 hours or more

smoke the pork for 3-5 hours

cover the pork with water and simmer on low, on stove, 8-24 hours (crockpot takes twice as long)

pull the pork and discard any fat - the longer the pork simmers, the less fat there will be, discard the water

Return pork to the kettle.

Add onion, tomatillos, bell peppers and broth. Simmer 1 hour, stirring often.

Add spice mix and a little water. Simmer another hour, stirring often.

Add green enchilada sauce. Simmer 1/2 hour.

Add chopped green chili. Cook for 15 minutes.

Add pureed chilis. Cook for 10 minutes. Add salt and hot sauce.




serve with flour tortillas, green onions, cheese, tomatoes and sour cream




Green Chili Powder 3
ancho peppers 3
jalapeno 3
small chilis (hot) 1 T mexican oregano 2 T granulated garlic 2 T cumin seeds




convert oven racks to drying racks by stretching cheesecloth

secure with toothpicks or long sewn stiches




set oven at lowest temp but above 150 degrees




for electric oven, wedge a pot holder between oven and door to create a 1" gap

this allows moisture to vent




cut peppers in half to allow faster, proper drying

remove the seeds and place on baking sheet




check every hour to prevent burning - takes all day




chilis are ready when brittle







use a cheap electric coffee grinder for making powder

Whoa, Austinnhanasmom, thanks for that recipe , but I'll have to pass on it. I only need to cook for two , not a whole family. From the ingredients, I can imagine how it'll turn out, it must taste very good. I am looking for something of a pan cooked dish if anybody has tried tomatillos in.

Man, all this looks so good!;)

A puree of tomatillos, lemon juice and salt is a great sauce for cooking any meat. I like it on pork chops, baked or grilled in foil.

If you do a search, I posted many tomatillo recipes.