A few weeks ago, we shared pictures of our hügel-grown tomatillos & you asked the right question: will we be making chile verde?!
Yes, of course we are. In fact, our chile verde recipe is special.
This recipe has been passed down to our Cultivation Manager, Andrés, from his grandmother and is truly delicious. We hope this recipe gives you an opportunity to appreciate all that tomatillos have to offer!
Tomatillos are a magical little fruit. You might not notice these little gems at first glance when walking through our hügel field, but when you slow down and look past the the biggest, most attention seeking plants, you find a treasure trove of tomatillos dangling from their stems like a string of glittering lights lighting up a miniature world of worms, bees, flowers, and veggies.
Rich in fiber, tomatillos aren't just beautiful, they are good for you too. In fact, researchers have found tomatillos contain an abundance of with anolides, a unique group of antioxidant phytonutrients which have a wide range of healing properties from anti-bacterial to anti-cancer. Tomatillos are also rich in Vitamins A & C, making them good for your immune system and your vision! For a full list of tomatillos' health benefits, visit our friends over at Organic Facts.
Now that we're smitten with tomatillos for their beauty & healing potential, it's time to enjoy the little fruit in one of its most known uses: chile verde.
Chile Verde Recipe
3 cups of tomatillos
3lbs of pork
7 cloves of garlic, minced
1 onion, sliced
6 Jalepenos, sliced
1 tbsp olive oil
water as needed
Salt & Pepper
Wash pork and place into a deep pan or pot, bring to a boil
Fill the pan with water until it covers the pork fully
Add three cloves of garlic and 1/2 of the sliced onion to the pan, let the mixture simmer until the water evaporates
Once the water evaporates, remove the sliced onion and set onion aside
Add oil to the pan with the pork & garlic to fry (we actually had so much oil from the meat we dumped some oil out instead of adding it in)
While frying, add the uncooked sliced onion and three more garlic cloves. Fry until the onion is translucent, about 2-3 minutes. Set aside.
Place the sliced jalapeños and tomatillos in a separate pan and sauté the veggies until the tomatillos turn from green to yellow.
In a blender, blend the sliced jalapeños and tomatillos with a little bit of water until mixed thoroughly.
Add the blended mixture, onion set aside from earlier, 1 clove of garlic, and two tablespoons of salt to the pan with the pork
Cook until the salsa darkens to a green shade, 1-2 minutes
To infuse, mix your desired dose of whole plant full spectrum oil with olive oil & drizzle on top of your chile verde & enjoy!