Does anyone have any recipes?
What a co-inky-dink. I’m making green chili for tomorrow’s pot-luck. Here’s the recipe.
4 green chilis (big…bannana sized)
2 jalapeno chilis (medium…about the size of a thumb)
2 serrano chilis (small…add more if you want more heat)
1 pork loin, about 1 1/2 lbs
10+ tomatillios
3 garlic cloves
1/2 onion
Onion powder
Garlic salt
Paprika
Cumin, ground
Cilantro, fresh
Lime, fresh
Tortillias
White Cheddar and or Colby/Jack shredded
Sour cream if desired
Get a baking dish with sides. Line it with foil. Pour a little oil in the bottom. Roll the chilis in the oil. Put under the broiler. As the skin starts popping and turning black, turn them (the small ones’ll cook first). When the skin’s black all over, put 'em in a paper (must be paper) bag to cool. When all chilis are cooked, take pan out of oven and save.
Take a teflon (ideally) pan. Put about a tablespooon of cumin and teaspoon of everything else in the frying pan. Cook on high heat stirring constantly. This’ll burn in a second, so be careful. When it smells “toasted” (you’ll know) take it off the heat at once.
Cut the pork loin in half. Salt and pepper all sides of both halves. Rub all surfaces with toasted spice mixture.
Put both halves in the pan you roasted the chilis in. Put in the oven for an hour or so at about 325. When done, cut up into bite-sized cubes.
Peel the tomatillios. They’re covered with some sticky stuff. It’s yuk. Rinse them well, until no longer sticky. Cover them with cold water and boil until the skin just starts to burst. Drain water.
Toss tomatillios in a food processor. Take chilis. Peel of burned skin. Do NOT run chilis under water to get burned stuff off!!! (or you’re washing off the yummy flavor you just roasted into them. Start with the big ones. Take all three, peel, seed and throw into food processor. Repeat with one jalapeno and one serrano. (WASH HANDS WELL AFTER TOUCHING THE CHILIS! FOLLOW NORMAL CHILI HANDLING PRECAUTIONS!) Toss in garlic, some cilantro (maybe 1/6th cup?) and onion. Pulse until liquid, but chunky. Taste for heat only (it’ll taste weird and tomato-y. You’re only checking the heat level at the moment. If not hot enough, toss in another jalepeno and or serrano. Food process some more. Repeat until correct heat level is reached.
Toss tomatillio mixture and meat into a crock-pot. Cook at least two hours, minimum. The longer it cooks (up to about 10 hours) the better it’ll get.
Serve on tortillas with shredded cheese and sour cream if desired.
It’s also great the next morning on scrambled eggs.
Fenris
[pimp voice]
Yo Fenris!
You holdin’ out on me? That what ‘choo doin’?
Gonna put some dents upside yo’ head!
[/pimp voice]
Do me a flavor and post that over at the Ultimate Recipe Thread Fenny baby.
Plant, the above is an excellent starting place. Try out this recipe for another application. Try using some tomatillos and perhaps, green tomatoes to make a fabulous green chile salsa.
THanks to you both.
I’ll use beef and do w/o the dairy. ;j
Fried in burritos they are unnoticable and steamed with brussels sprouts and water chestnuts they arem well, bitter and pasty.
I am interested in using their unique taste or qualities.
Thanks again.
This’ll really let you taste the tomatillos. I think you’ll enjoy it.
If you’re using beef, use a brisket or flank steak. Cook it longer at a lower temperature (maybe 1 1/2 to 2 hours at 300) and shred the meat, rather than cube it. It’ll be great! I suspect chicken would also be wonderful in this, but I’ve never tried it (If you use chicken, definitely shred it! Cook at 325 for 30-40 minutes or so)
It really benefits from the dairy’s cooling effects, but I understand the issue (I’ve got several relatives who keep kosher). 
Instead, try taking an avacado or two. Scoop out the insides, blend it until smooth and spread that on the tortilla first, then put the meat and sauce mixture on…
Fenris
Here’s a simple sauce you can use for enchiladas. It’s also good over eggs or fish.
1 lb tomatillos
1 large white or yellow onions, sliced
2 jalapeno or other fresh green chiles, sliced (use more if you want a lot of heat.)
1 tbl. ground cumin (it’s best if you roast the whole seeds briefly in a dry pan and then grind them).
1 tbl. olive or vegetable oil.
Saute the sliced onions in the oil in a deep skillet or saucepan until they are soft. Add the tomatillos, cumin, and chiles and cover. Simmer until tomatillos are soft.
Cool and transfer to a food processor or blender and blend until smooth. (I don’t strain out the seeds, but they make the sauce more tart.) Season to taste with salt, pepper, and maybe a pinch of sugar.
I love this stuff. It’s even good plain, with fresh tortillas to dip in it.
I broil a pound or so of those boogers along with a couple of fresh jalapenos, then Cuisinart them with some sauteed onion and garlic.
Put the resultant glop into a skillet with a little olive oil and fry it for a few minutes, until it darkens and thickens. Add a cup of chicken stock and some chopped cilantro and simmer for about fifteen minutes.
Now throw in a couple of cups of cooked, shredded chicken, and a pound of fresh spinach, sliced into thin strips. Toss and turn the mixture for five minutes or so, until the chicken is warmed through and the greens have wilted.
Serve with a big pile of warm tortillas. You can top the chicken/spinach mixture with a little crumbled farmer cheese and a splash of hot sauce before you roll each soft taco.