It’s Chile Verde in Here


So I bought some tomatillos because I have heard they make a good sauce. Except one thing, I know nothing about how to cook these pretty little vegetables? Fruit? Either way I wanted to make something different for dinner. I wanted to use my pork steaks and the tomatillos, but I needed a good recipe that would be simple to follow. I was lucky to find a great recipe on a wonderful site Isabel Eats . The about profile says Isabel is a first generation Mexican- American who grew up eating the Mexican dishes she shares with others. Well, Isabel I am giving it a try.

I had surfed the web for different recipes that involved cooking with tomatillos. According to several websites the tomatillos is a tart fruit similar to the gooseberry. The tomatillos is usually roasted first and then the skin peeled before use. Isabel’s chile verde looked appetizing and I decide to give the recipe a try . In the end the recipe was easy to follow and a great starter dish for novice chefs. This dish called for some serrano peppers and jalapeños to the dish, but whew, I am glad I didn’t put in both. The serrano peppers were spicier than I expected however the tartness tomatillos mixed seasoning creates a delicious flavored kick to the stewed pork. Until next time food-lovers unite.

By BuDom

Busanee Dominguez (Budom) is a writer who enjoys seeking and sharing knowledge with others. She hopes to inform and entertain her readers, as well as encourage them to "seize the day" or carpe diem. Busanee attended the University of Phoenix, earning a bachelor of science degree in communications/technology. With school no longer part of life challenges Busanee is continuing to work towards publishing her first novel, "Voices of Clara". Meanwhile, check out her blog at for articles on news, entertainment, interviews, and more.

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