My Mom grew tomatillos in her garden this year. It's a good thing...because they are pretty expensive in the gourmet section of the grocery store...AND more importantly, my brother and his wife live just one street over from my parents and my Mother has been able to learn the secrets of tomatillo sauce making from Laura visiting her kitchen often. I wish I lived that close...I'd probably stalk their kitchen every time a scent wafted from their home. "I want some of that!"
Then put them in the blender with a bit of water...maybe about 3/4 cup...the garlic and the jalapeno and blend till smooth. As far as measuring this recipe...if you have been reading any of my other recipes...I don't always like to measure precisely. Trust me...you really can't mess up this sauce...it is that simple.
It thawed rather quickly, then I cut it into cubes, and cooked it in a skillet with olive oil and 2 cloves pressed garlic. I use olive oil for almost everything...except baking. The health benefits of olive oil are superior when compared to the other oils out there, plus good flavor. Just use lighter olive oil when you don't want the overwhelming flavor of Extra Virgin...though I don't mind using the extra virgin in just about any dinner dish.
Brown the meat be careful not to let the garlic burn...no one likes that bitter metallic aftertaste.
When the meat is browned, add the tomatillo sauce.
While all this other is cooking on the stove, it would be nice to make some rice to go with it (remember I mentioned rice back there with the boiling frozen roast.) I use my rice maker, but add a few extras. I add one cube of chicken bullion for every cup of water I add to the rice.
I know...it still looks like strained peas, now with chunks of pork mind you...mmmmmmm. I dare say, it is not the most beautiful dish, however, it tastes delicious! That's what matters most, right? Now back to my husband thinking that my sister in law Laura is the best cook in the world...he thinks I'm pretty darn good too.
Tomatillo Sauce Recipe:
2-4 cloves of garlic
1 jalapeno pepper
3/4 cup water
salt to taste
Boil Tomatillos garlic and jalepeno for 5 minutes.
Drain, then blend tomatillos, garlic and jalapeno with 3/4 cup water.
1-4 pound pork
2 cloves garlic
2 tablespoons olive oil
(kosher) salt to taste
Cut pork into 3/4 inch cubes. Cook in skillet with olive oil and garlic until lightly browned and cooked through.
Chicken Onion Rice:
2 cups rice
4 cups water
4 bullion cubes
1 sweet onion chopped
2 tablespoons olive oil
Cook onion in skillet with olive oil until onions are clear and just start to brown on the edges. Add bullion cubes to your rice as it is cooking. Remember to stir the bullion when the cube breaks apart...you don't want concentrated sections of bullion. Unpleasant surprise for sure. Stir in onions during the last few moments of cooking.
Serve with warm corn tortilla shells. I didn't have any--not even in my freezer, but it would have been ymmy with this dish.