|Organic tomatillos from our garden, 2011|
My roots are Italian, so that's my culinary comfort zone, but my taste buds do wander...and this time, it's south of the border. We harvested hundreds, and I mean hundreds of tomatillos from the garden this fall.
So, the challenge was to make something else besides, salsa verde. And, who doesn't love green chili? I, actually, think I like it more than red chili. It has chunks of fork-tender pork (shoulder), tomatillos, lots of garlic, onions, chicken stock, and don't forget all those roasted jalapenos and green chili peppers. Plus, a few serranos for some kick!
It stews for about 3 hours, but it is SO worth the wait. I served it with a fried potato strata wedge. This is my second huge batch I made, and we have enough tomatillos for one more batch, which I think I'll freeze for later.
Recipe to follow soon!
|Organic serrano peppers from our garden, 2011|