Living in Toronto, tomatillos aren't that easy to find fresh, nor are they considered 'regional' cuisine. Awhile back, I bought a can (28 oz)of tomatillos, thinking I'd find a good recipe to use them. Every recipe I find looks good, but calls for fresh tomatillos.
Any advice about substituting fresh for canned is appreciated.
Here is the recipe I'd like to make:
Tomatillo Braised Pork
10 to 12 medium tomatillos, husked, rinsed, cut into 1-inch pieces
3 cloves garlic, minced
4 canned pickled jalapeños, stemmed, halved, seeded
1/2 cup chopped cilantro leaves
1-1/2 tsp salt
2 lb (1 kg) boneless pork shoulder, cut into 1-inch cubes
1 tbsp worcestershire sauce
Two 15.5 oz (431 g) cans large white beans (such as Great Northern or cannellini), drained, rinsed
In large, ovenproof pot or dutch oven, combine tomatillos, garlic, jalapeños and half cilantro. Sprinkle with salt.
In bowl, combine pork and worcestershire, mixing until well-coated. Add to pot. Cover. Braise in preheated 300F oven 3 hours, until pork is completely tender. With tongs, remove pork to bowl. If desired, shred.
Pour remaining tomatillo sauce into blender with remaining cilantro. Blend until smooth. Return to pot. (Alternately, use immersion blender.) Stir in beans. Return pork to pot. If needed, adjust water to thin sauce and heat over high on stove to warm through.