So because my pictures were pretty horrendous on this one, I’ll send you over to the original site, Cooking Weblog, for better pictures and the recipe. David does a fantastic job of showing you step-by-step pictures and explains everything perfectly, so even if you’ve never cooked with tomatillos and frankly aren’t sure what the heck to do with them, you’ll feel right at ease.
Chili verde is essentially chunks of pork in a roasted tomatillo sauce. As for my own attempt, it turned out pretty good! I admit that I kind of screwed up a couple of steps (I put the 2 1/2 cups of water in with the marinate, not realizing I was supposed to add that after I’d seared the pork), but I forged ahead and ended up loving the result. The pork was really tender, and JW and I both loved the tomatillo sauce.
The only downside to this recipe was that it was a little time consuming. If you have three hours to prepare dinner, it’s perfectly fine and really pretty easy, but in the future I would like to try it in a slow cooker after making the tomatillo sauce, and cook it during the day while I’m at work. We will see.
All in all, tomatillos and I are getting along just fine!