Driftless
organics
TOMATILLOS
Good Stuff to Know:
Tomatillos are in the same family as the tomato (one of the nightshades), but they are a distant cousin. Referred to as a 'husk tomato' or 'jamberry', they are widely used in Latin America in green sauces.
Storage Tips
Tomatillos can be stored in your refrigerator for 2-3 weeks. They will store better if you remove the inedible paper husks one them.
Tomatillos are in the same family as the tomato (one of the nightshades), but they are a distant cousin. Referred to as a 'husk tomato' or 'jamberry', they are widely used in Latin America in green sauces.
Storage Tips
Tomatillos can be stored in your refrigerator for 2-3 weeks. They will store better if you remove the inedible paper husks one them.
RECIPES
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Cooking &
Eating Tips
Tomatillos can be eaten raw, blanched, roasted, or grilled. The salsa verde recipe makes a salsa that is easy to freeze & a blessing to pull out & make enchiladas with in the middle of winter... or dice them up raw in salads, salsas, or guacamole or cook them into some chili or black beans. Store them in a paper bag on the counter.
Eating Tips
Tomatillos can be eaten raw, blanched, roasted, or grilled. The salsa verde recipe makes a salsa that is easy to freeze & a blessing to pull out & make enchiladas with in the middle of winter... or dice them up raw in salads, salsas, or guacamole or cook them into some chili or black beans. Store them in a paper bag on the counter.
Salsa Verde
1 lb. tomatillos, hulls & stems removed
1 medium yellow onion, quartered
2-3 cloves garlic, peeled
3 jalapeno peppers, stems removed & cut in half lengthwise (remove seeds if you don’t like heat)
1/4 c. cilantro, chopped
1/2 lime, juiced (optional)
1 Tbsp. salt
Roast tomatillos, quartered onion, whole cloves of garlic, & halved jalapenos in baking pan at 450 degrees for 6-8 minutes, stirring once or twice, until tomatillos are soft & everything is starting to char. (You can do this in tinfoil on the grill if you’ve got the grill going, too.) Cool roasted veggies a bit & throw them, the cilantro, & salt in a food processor & pulse until smooth. Stores in fridge for about a week. Freezes super well.
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Pork and Tomatillo Stew
2 tablespoons vegetable or Driftless Sunflower oil
1 1/2 pounds boneless pork loin, cut into 3-inch chunks
2 large celery ribs, finely diced
1 small red onion, finely diced
1 Anaheim chile, seeded and finely diced
2 garlic cloves, minced
2 teaspoons mild chile powder
1 tablespoon ground cumin
Pinch of dried oregano
2 cups chicken stock
1 cup 1/2-inch-diced carrots
Two 6-ounce russet potatoes, peeled and cut into 1-inch dice
3 cups diced tomatoes
1 pound tomatillos—husked, rinsed and cut into 1-inch dice
Salt & pepper (to taste)
Hot sauce
Chopped cilantro, for garnish
Corn tortilla chips, for serving
In a medium casserole or Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned on 2 sides, about 2 minutes per side. Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add the chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through, about 25 minutes.
Transfer the pork to a plate and shred with two forks. Meanwhile, simmer the stew over moderate heat until thickened, about 10 minutes. Stir the shredded pork into the stew and season with salt, pepper and hot sauce. Ladle the stew into bowls, garnish with chopped cilantro and serve with a few tortilla chips.
1 lb. tomatillos, hulls & stems removed
1 medium yellow onion, quartered
2-3 cloves garlic, peeled
3 jalapeno peppers, stems removed & cut in half lengthwise (remove seeds if you don’t like heat)
1/4 c. cilantro, chopped
1/2 lime, juiced (optional)
1 Tbsp. salt
Roast tomatillos, quartered onion, whole cloves of garlic, & halved jalapenos in baking pan at 450 degrees for 6-8 minutes, stirring once or twice, until tomatillos are soft & everything is starting to char. (You can do this in tinfoil on the grill if you’ve got the grill going, too.) Cool roasted veggies a bit & throw them, the cilantro, & salt in a food processor & pulse until smooth. Stores in fridge for about a week. Freezes super well.
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Pork and Tomatillo Stew
2 tablespoons vegetable or Driftless Sunflower oil
1 1/2 pounds boneless pork loin, cut into 3-inch chunks
2 large celery ribs, finely diced
1 small red onion, finely diced
1 Anaheim chile, seeded and finely diced
2 garlic cloves, minced
2 teaspoons mild chile powder
1 tablespoon ground cumin
Pinch of dried oregano
2 cups chicken stock
1 cup 1/2-inch-diced carrots
Two 6-ounce russet potatoes, peeled and cut into 1-inch dice
3 cups diced tomatoes
1 pound tomatillos—husked, rinsed and cut into 1-inch dice
Salt & pepper (to taste)
Hot sauce
Chopped cilantro, for garnish
Corn tortilla chips, for serving
In a medium casserole or Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned on 2 sides, about 2 minutes per side. Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add the chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through, about 25 minutes.
Transfer the pork to a plate and shred with two forks. Meanwhile, simmer the stew over moderate heat until thickened, about 10 minutes. Stir the shredded pork into the stew and season with salt, pepper and hot sauce. Ladle the stew into bowls, garnish with chopped cilantro and serve with a few tortilla chips.
Driftless Organics
50561 County Road B Soldiers Grove WI 54655
608 624 3735
mike.lind@driftlessorganics.com
50561 County Road B Soldiers Grove WI 54655
608 624 3735
mike.lind@driftlessorganics.com
