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!
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.
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…..