and much less, how to use it? Well, here’s a story and a link to a recipe.
A tomatillo is a small round fruit that looks like a green tomato with a papery husk on it. I forgot to take a picture of the ones I used in this recipe, so I’m using this one (under the creative commons’ license):
I hadn’t cooked with these little devils before this week, and yet, when I ran across a recipe for Creamy Pumpkin Seed and Green Chile Posole from Sunset magazine, I had to try them.
Sidetrip: My guy is from New Mexico with a deep, deep, deep love for green chile. He’ll put it in just about anything. I’ve had posole with his family before, but it always seemed sorta bland. Nice white corn, a little spice, but that was about it. Of course, some of them read this blog, and I can only imagine what they are going to think about this recipe. They are probably shaking their heads and grateful (oh, so grateful!) that I don’t live near them and can’t be around to butcher their family favorites. If I lived closer, I can just see them throwing their hands up in the air with a “Good lord, what has she done with the posole!”
So, I’d never cooked with tomatillos before and when I found this recipe, I had to try it and it’s delicious!
Of course, in my usual fashion, I modified the recipe because I can’t leave a good recipe alone:
- I left out the pumpkin seeds – couldn’t find any
- I added a can of garbanzo beans and whirled them in the blender a bit because the recipe seemed heavy on carbs (good carbs, but carbs WITH protein is better so ‘they’ say)
- I didn’t have zucchini and thought adding broccoli would probably ruin the southwestern look and feel, so I settled on little potatoes (which ups the carbs again, another reason for adding the beans)
- I didn’t put the garlic cloves in to roast because I don’t like that flavor (ick!)
- I also added a red pepper for color (I think I should have added two)
I also put it in a slow cooker because I don’t have time to watch a pot and I love how the house smells when there’s something yummy in the crockpot.
Now, back to the tomatillos … when I first tried the posole, it had a kind of tartness to it – almost as if fresh lime had been added to it. I looked up tomatillos and that’s where the tart flavor was coming from. This is where the green salsa – chile verde – comes from too. There seem to be lots of things you can do with these little devils too – just run a search for recipes.
So, my posole is hardly bland, packed with nutrients, lots of flavor and texture – thanks Sunset!