Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Just prepared tomatillas |
| 4 \N | Garlic cloves; peeled and chopped |
| 1 large | Jalapeno; seeded and cut into chunks |
| 1 \N | Orange hab; seeded |
| 1 small | White onion; chopped |
| 2 cups | Cilantro; leaves and stems |
| 2 teaspoons | Salt |
| 2 teaspoons | Sugar; or to taste |
| ½ teaspoon | Jim C's smoked hab powder |
Puree this in a blender, check for seasonings, add more sugar, or salt, or heat, as required...this will make a fairly thick sauce....shred about one lb or more of the cooked pork, and drop it into this sauce. Serve on warm corn tortillas. I also served canned hominy,covered with melted cheese, and sprinkled with Calvin's....great meal, the top of my head is getting skinnier, seeing as I keep coming up with these, off the top of my head! Cheers, Doug in BC.....Oh, anyone who does not know what to do with the tomatillas, send me a note. I ended up with 6 tubs of 1½ lbs each of tomatillas, which went into the freezer.
Posted to CHILE-HEADS DIGEST by Doug Irvine <dougandmarie@...> on Dec 04, 1999, converted by MM_Buster v2.0l.