Tomatillos are an odd plant. First off, they are called “Mexican Husk Tomatoes”, although they aren’t tomatoes. The fruit itself it surronded with a papery husk, which splits when the fruit is ready to eat. It has been described as citrus like, although I personally don’t like the taste raw.
There is one very good reason to grow this plant: They are exceptionally blight resistant. I had hundreds of tomato plants affected by the late blight this year, and these Tomatillos seem completely unaffected. I will grow them again next year, as some members of my family members enjoy the peculiar flavor.
Here’s a recipe suggested by a friend. Sounds Yummy !
Barbara Zowada’s Green Chili
Brown in hot oil in a Dutch oven:
3 lbs. boneless Pork cut into 1” cubes
2 large Onions diced
2 cloves Garlic minced
3 cups Chicken Broth
28 ounce can Tomatillos with liquid (or 3 cups dice fresh)
8 ounce can chopped Green Chilies
¼ teaspoon Cayenne Pepper
1 Tablespoon Oregano
1 teaspoon ground Cumin
1 teaspoon Salt
1 cup Water (2 if using fresh tomatillos)
1 teaspoon Chili Powder
Cover and simmer for 4 hours.
Thicken with a slurry of 2-4 Tablespoons of flour in a small amount of water, bring to a boil.