Our tomatillo journey continues with Tom's newest dish:
Tomatillo Pork Braise with Pickled Chilis,
a recipe my husband discovered at Food com. Total time needed is long-
six hours including the slow cooker time. He changed this up just a bit.
The ingredient list
1 1/2 lb tomatillos, cleaned, husked and cut into 1 inch pieces
3 garlic cloves, peeled and halved
a handful of pickled jalapeno pepper slices (to taste)
3 poblano peppers, roasted and peeled
1 sweet onion, sliced in rings.
a bundle of cilantro (read directions- will use half at different times)
salt to taste
1 1/2 - 2 lbs boneless pork shoulder, cubed into 1 inch pieces
1 TBL Worcestershire sauce
2 15 oz cans kidney beans, drained
1/2 tsp sugar
Place tomatillos in the crock pot.
top with garlic, peppers, onion and half the cilantro.
Sprinkle with 1 1/2 tsp salt.
In a large bowl combine pork and Worcestershire sauce
Mix until coated
Pour over tomatillo mixture.
Cover and cook for 6 hours.
After 6 hours, remove the meat and put it aside.
Pour the liquid into a blender or food processor.
Add the rest of the cilantro.
Cover and blend until smooth.
Return to the slow cooker.
Add the drained beans and salt, if needed.
If the liquid is too thick, add water as needed.
It should be like a light, cream soup.
Add sugar if too tart. (he added a lot of sugar)
Return the meat to the crock pot.
Tomatillos, husked, washed and drained.
Non-meat ingredients in the crock pot.
The meat will be added on top.
(see first photo)
Roasting poblano peppers
Roasted and ready to be peeled.
After food processing.
Probably because he used chopped jalapenos, with seeds.
Those who love hot food, loved this.
Me, I think the Mild Sauce at Taco Bell is just about right.
For those that perfer a more mild flavor,
my favorite was the tomatillo salsa verde,
To start the day he added some of his salsa verde to his sunny side up eggs.
The link will take you to the salsa recipe.