I had a pork tenderloin in the fridge that had to be cooked ASAP. I didn't want to roast it, b/c I knew I knew I wouldn't eat it. With the hubs gone, I needed something to make that I could freeze half of it & eat the other half. I hate wasting food.
Well, Nemmie came to my rescue on Thursday when I saw her post for Pork & Tomatillo Stew. I must say, I have never purchased a tomatillo. Sure I know what they are & usually I walk right on past them in the grocery store, I mean, they are tomatoes with husks on them! But I figured, ok the hubs is gone, I will make this & if it doesn't look like Nemmie's or I find out I don't like tomatillos-well no one would know.
So here I am at the P.Chop trying to pick out tomatillos when I realized, I have no idea what the criteria are for a "good tomatillo". So i just picked up all different kinds. some were really light green, some were dark green.
(For those curious, "Fruit should be firm and bright green, as the green colour and tart flavour are the main culinary contributions of the fruit")
Nemmie's Pork & Tomatillo Stew (Food & Wine)
I left out the cilantro b/c I am not a huge cilantro fan. Also, I kept my pork tenderloin in pieces as opposed to shredded. Since I had just shredded the pork for the spaghetti sauce, I wanted a little different texture.
All in all, thanks Nemmie for introducing me to the scary fruit, all wrapped up in its husk, called a tomatillo.
1 comment:
Looks great! Now I want to make it again :) Don't you just love tomatillos?? It was my first time cooking with them too, they're like really firm and tart tomatoes...
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