My all time favorite use for tomatillos is in Chili Verde made with chunks of pork shoulder cooked to the point where the meat is fall apart tender. The process is similar to making a beef stew, except the base is roasted tomatillos and garlic blended together with peppers such as jalapeños and poblanos, and a whole lot of cilantro. It's on of our favorite winter dinners.
Thanks for the insight on growing them, Brokenbar. I always wondered how much different they would be to grow than tomatoes.
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