Tomatillos are a tangy addition to many Mexican and Southwestern dishes. They’re frequently used for salsas. Bakersfield Hound roasts them with an onion, a serrano chile, salt, pepper, and some olive oil at 375°F for 50 minutes and blends it all into a salsa that’s great in tacos and omelets. goodhealthgourmet halves them and grills for a couple of minutes on each side to make a smoky salsa.

amazinc uses grilled tomatillos in pozole: Brown 1-inch cubes of pork, add stock and canned hominy, and simmer until pork is tender. Add chopped grilled tomatillos and heat, then serve topped with chopped tomatoes, jalapeños, and onion. “With corn or flour tortillas, you will have a pozole to make you weep!” he says.

AmyH is a fan of this corn and tomatillo soup, and Sue_B recommends layered chicken enchiladas with tomatillo-cilantro sauce and turkey-chipotle chili. You can also try CHOW’s Chicken Chile Verde.

Board Link: tomatillos

See more articles