Shareholder Judy Furey’s eyes lit up when she heard we were growing tomatillos this season. Try her recipe and I bet you’ll look forward to tomatillos too. (You will find the pick-your-own tomatillos next to the pyo cherry tomatoes. Harvest tomatillos when the fruit is bursting through its papery covering.)
Judy Furey’s Mild Green Chili
6 lbs. of boneless pork loin
3 medium onions, diced
6 cloves of garlic, minced
8 cups of tomatillos (Approx. 10 very large or 44 small to medium)
½ cup dry vermouth or water if preferred
21 oz. diced, mild, canned chilies (Old El Paso)*
1 packed cup of fresh cilantro leaves, chopped
3 tsp. dried marjoram leaves or 2 tsp. of dried Mexican oregano (McCormack)
2 tsp. sea salt, or to taste
Freshly ground pepper to taste
Have ready a large (7-8 quart) heat-proof casserole with a cover. You will also need a large, heavy frying pan.
Prepare the pork loin by trimming off the fat and cutting into bite-sized cubes. Dry the pork cubes well on paper towels.
Prepare the tomatillos by removing outer husks and washing well. With a small sharp knife, remove the hard stem cores. Cut tomatillos into eighths. Set aside for now with other ingredients.
Pour enough canola oil in the frying pan to coat the bottom. Brown the pork cubes in small batches and place in casserole as they are browned. You are only browning them at this point. Add more oil to frying pan as needed. When all of the pork is browned and placed in the casserole, use the same frying pan to cook the onions and garlic. Sauté them until golden, then add to casserole. Deglaze frying pan by putting ½ cup of vermouth or water in the pan. Bring to a boil, scraping up browned bits. Then add liquid to casserole. Put tomatillos, chilies, cilantro, marjoram (or Mexican oregano), salt and pepper into the casserole with meat mixture. Mix all ingredients well. Cover and simmer on low heat until meat is tender stirring occasionally. This will take approximately 1 ½ to 2 hours.
Serve with warm tortillas, sour cream, shredded Monterey Jack cheese, guacamole and garnish with fresh cilantro leaves. A dark Mexican beer is great with this.
*This recipe is mild. For a spicier chili, add a jalapeno, or two, or your favorite hot chili peppers to taste.