Mexican Chilli Verde

After a hard day dodging border patrols Jose dreams of pork chilli verde. Yes this is a Mexican stew flavoured with tomatillos and should be hot, hot, hot. This recipe is also as authentic as can be given that the only way to make it is to grow some tomatillos yourself.

Tomatillos pic grow in a husk shell and are ready when the paper like shell goes pale and splits, sometimes you have to wait until they fall off the plant. The fruit looks like a tomato and is sticky. They grow easily in a greenhouse, but you need two plants and you won't get that many fruits, but it's worth it. The taste is somewhere between a lime and a gooseberry. 

Anyway I had some left over pork shoulder and three tomatillos that were ready so...

So fry some onions in oil till softened then add garlic, add cumin and coriander powder, salt, paprika. If not using left over pork, add diced pork and brown, otherwise add some cubed spuds and carrots, chicken stock, simmer. A little lemon juice and a little white vinegar.

In an oven place, a green pepper, a few chillies, tomatillos (remove bit where the stalk goes) and drizzle with oil and bake for twenty mins or so or until just coloured.

Next in a liquidiser blend the vegetables and then add to the stew, simmer for a while, serve with some creme fraiche.

Invite your amigos, serve and talk in hushed tones about the local cartels, drink Tequila, till they drive off into the desert. Deny everything the next day.