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| Photo courtesy of the Cooking Corner. |
It's so nice when people you know share food items and tips. Recently one of the guys at work had some extra tomatillos and gave them to me. "I'm sure you can find something to do with these," he said.
Determination set in and I was going to find a way to use them. I hate to waste food and these little tidbits sounded interesting. I never have bought tomatillos, although I have seen them in the produce section and am sure that I've had them in salsa verde. There's nothing like a food challenge to catch my interest.
After much research and consideration, I came up with this recipe for a green pork chili using tomatillos. The pork was very tender and the flavors were a nice mellow combination of flavors. My crew suggested more spice and heat, but this is a really good basic chili with ingredients a little outside of the norm.
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| Veggies ready for oven. |
2 lb. boneless pork loin roast, trimmed and cubed in 1-inch pieces
10-12 tomatillos, husked, washed and halved
4 cloves garlic
1 medium onion, chopped
1 green bell pepper, chopped
1 Anaheim or Fresno pepper, chopped
3 jalapenos, deseeded and diced
1/8 cup olive oil
1/3 cup flour for dredging
1/4 cup vegetable oil for frying
salt and pepper
4 cups chicken stock
1 tsp. oregano
1 bay leaf
2 tsp. cumin
2 tsp. dried cilantro (or 1/2 bunch fresh, chopped)
Preheat oven to 400 degrees.
In a large bowl combine the following - tomatillos, garlic, onion, and peppers. Drizzle with olive oil and stir to coat. Line a baking sheet with foil and spread veggies on pan in single layer. Place pan on top oven rack and roast 25-30 minutes until they start to brown. Stir twice.
Heat 1/4 cup vegetable oil in large skillet. Pour flour into a shallow pan or bowl. Coat pork in flour and then fry until lightly browned on both sides. Place in slow cooker.
Add roasted veggies, chicken stock and spices to slow cooker. Cook on low 6-8 hours. Serves 6.
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