Chili Verde

Two weeks ago there were tomatillos in our boxes.  Someone had abandoned their tomatillos to the share box, which totally shocked me because I can always use more tomatillos, so I took those as well.  : )  I held off on making this dinner, hoping we would get more tomatillos, but no such luck.  So tonight was the night!

Salsa Verde, here we come!

While I was home for lunch, I coated a small pork roast with garlic salt and pepper, seared it in a cast iron pan (the one with a nice coat of bacon fat in the bottom), then tossed it in the crock pot with some chicken stock and a smoked jalapeno that was left over from some my husband smoked a while back.  Unfortunately, I was in free range mode, so I don’t know how much stock I poured in.  Not more than a cup, and six hours later when I got home, there was still liquid in the crock pot, so all is well.  And it smelled heavenly.  I’m not sure there is a better smell than a crock pot roast when you pull in after work!
I husked the tomatillos (there appear to be 13 in the photo, so that is how many I used), then put them whole in a pot with all the juice from the crock pot, plus a cup of water (total 2 cups of liquid), some whole coriander, chopped onion, minced garlic, chopped cilantro and some oregano.  After that boiled, I reduced the heat and simmered until all the tomatillos were tender.  Once the tomatillos were tender, I processed the whole mixture in the food processor.

Waiting for tender tomatillos

While the tomatillos were stewing, I broke up the pork roast into chunks.  I was generally going for 1 inch cubes, but the roast pulled apart quite easily as I sliced.  Return the chunks to the crock pot.  Add the pureed tomatillo mixture to the pork in the crock pot and heat on low until ready to serve.

I served the salsa verde over rice, with black beans on the side.  The whole thing was ready in one hour.  And all gone within the next hour.  If only I had more tomatillos…..

About csamom

Living in Eastern Washington State for the past 15 years, I appreciate the wonderful produce we have available here. I am a working mom, with the typical active family. We have two children, a cat, a fish, and a snake.
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2 Responses to Chili Verde

  1. Gotta love that bacon grease!! I’m so proud of you for noting your veggies and can’t wait to read more! Thank you for sharing! Tara

  2. csamom says:

    Thanks Tara! I should give that cast iron pan its own post one of these days. I may love my husband more for bringing that pan into my kitchen. ; )

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