Pork and Tomatillo Stew
 

This spicy Mexican-style stew is loaded with vegetables and is very hearty. I make this a lot in the winter although I have to use canned tomatillos.

INGREDIENTS[LIST=1][*]2 tablespoons vegetable oil[*]1 1/2 pounds boneless pork loin, cut into 3-inch chunks[*]Salt and freshly ground pepper[*]2 large celery ribs, finely diced[*]1 small red onion, finely diced[*]1 Anaheim chile, seeded and finely diced[*]2 garlic cloves, minced[*]2 teaspoons mild chile powder[*]1 tablespoon ground cumin[*]Pinch of dried oregano[*]2 cups chicken stock or low-sodium broth[*]1 cup 1/2-inch-diced carrots[*]Two 6-ounce russet potatoes, peeled and cut into 1-inch dice[*]One 28-ounce can diced tomatoes (or 2 pounds paste tomatoes, seeded, skins removed, diced finely.)[*]1 pound tomatillos—husked, rinsed and cut into 1-inch dice[*]Hot sauce[*]Chopped cilantro, for garnish[*]Corn tortilla chips, for serving[/LIST]DIRECTIONS[LIST=1][*]In a medium casserole or Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned on 2 sides, about 2 minutes per side. Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add the chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through, about 25 minutes.[*]Transfer the pork to a plate and shred with two forks. Meanwhile, simmer the stew over moderate heat until thickened, about 10 minutes. Stir the shredded pork into the stew and season with salt, pepper and hot sauce. Ladle the stew into bowls, garnish with chopped cilantro and serve with a few tortilla chips.[/LIST]The stew can be made ahead and refrigerated overnight. Reheat gently.

Basa Fillets in Tomatillo Sauce (Basa is Vietnamese Catfish)
 

I swapped the Basa (which I have about as much hope of finding in Wyoming as a subway...) and I used regular catfish fillets. I also used Tortuava (sea bass) another time and it was also excellent.) This is a fabulous recipe and the end product is very eye-catching. You can alter the hotness of the salsa up or down, depending on your own personal preference. As I stated before, I am a vegetarian so great fish recipes are always a plus for me.

1 1/2 cups long grain white rice
2 cans chicken broth
1 pound fresh tomatillos, husks removed
3 jalapeno peppers, cut into large pieces
1 clove garlic
1 tablespoon salt, or to taste

1 tablespoon corn oil
1/2 cup chopped onion
1 clove garlic, minced
1 1/2 pounds basa (Vietnamese catfish) fillets or fish of your choice
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice

[COLOR=#333333]Combine the rice, and chicken broth in a pan. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes or until rice is tender and water has been absorbed. Set aside. [/COLOR]
[COLOR=#333333][/COLOR]
[COLOR=#333333]Meanwhile, in a large pot, bring about 2 inches of water to a boil. Add jalapenos, and cook for 5 minutes, then add the tomatillos. Boil for 5 more minutes. Remove the tomatillos with a slotted spoon, and transfer to a blender. Add 1 clove of garlic, salt and 1 or 2 jalapenos. Puree until liquid, then taste, and blend in more jalapeno as desired. Set aside. [/COLOR]
[COLOR=#333333][/COLOR]
[COLOR=#333333]Heat the corn oil in a large skillet over medium heat. Add the onions and 1 clove of garlic; cook and stir until fragrant. Add the fish fillets, and cook for about 2 minutes per side. Pour in the tomatillo sauce, and mix in the cilantro and lime juice. Simmer for a few minutes, or place under a broiler until fish flakes easily with a fork. [/COLOR]
[COLOR=#333333]Serve fish immediately on a bed of rice. Spoon sauce over the top. Serve with ice-cold Tecate Beer or Dos X'ies...Corona is too civilized![/COLOR]

great receipes
 

hi
i like your receipes.
i m new to tomatillos and love them !!!
i have several salsa i have made .
i m looking forward to making your receips.
thanks for sharing
tahmato:yes:

i would imagine this would also be tasty with tilapia ? or with scallops

Can't wait to try it! Think I'll go plant a few dozen tomatillos tomorrow.