I use canned or bottled tomatillos more often than not in this Pork Chili Verde recipe but you can use fresh tomatillos. You can serve this in a bowl or over cheesed filled floured tortillas. Home Cookin Chapter: Recipes From Thibeault's Table Pork Chile Verde ================ 1 to 2 tablespoons oil 1 cup coarsely chopped onions 1 to 2 pounds lean pork cut into 1/2 inch cubes 1 to 2 tablespoons flour 1/2 teaspoon ground cumin 2 cloves of garlic 2 cans roasted chili peppers 1 can/bottle of Tomatillos chicken broth cilantro Heat oil in heavy pot. Toss pork with flour, and brown. When all the meat has been browned, add the onions and garlic and saute for a few minutes. Add the cumin, the chili peppers, and the tomatillo sauce. Add some chicken broth. Simmer until meat is tender. Sprinkle with cilantro. Serve with flour or corn tortillas and sides of beans, guacamole, salsa, cheese,etc.. Lori's White Chili is delicious and so easy to make. Home Cookin Chapter: Recipes From Thibeault's Table Lori's - The Dove's Nest White Chili ========================== Source: Lori at All That Splatters 2 tablespoons olive oil 1 medium onion, chopped 3 cloves of garlic, minced 2-1/2 cups tomato, chopped or 2 cans (10 ounces each) of tomatoes with green chilies, undrained 6 fresh tomatillos, chopped 1 medium jalapeno, seeded, minced 2 cups chicken stock 1 7-ounce can green chilies, chopped 2 cups chopped cooked chicken 1/4 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 cup (heaping) chopped cilantro 2 19-ounce cans cannellini or Great Northern bean, undrained 1 tablespoon fresh lime juice salt & pepper to taste sour cream shredded Monterrey Jack or Cheddar cheese Fried tortilla strips (optional) Heat the olive oil in a large stockpot over medium-high heat. Add the onion. Saute for 3 to 5 minutes or until softened. Add the garlic. Cook for 1 to 2 minutes longer; do not brown. Add the tomatoes, tomatillos and jalapeno. Cook until the tomatillos are tender, stirring occasionally. Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice. Cook until heated through, stirring frequently. Season with salt and pepper to taste. Ladle the chili into serving bowls. Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips (if using). Yields 8 to 10 servings

You did not say how many men you must feed at each meal? Make many ground beef dishes healthier by using ground turkey instead: ~ taco meat (black beans added?) with all the toppings for tacos, flour and corn tortillas, fresh fruit, cookies and lots limeade and lemonade, iced tea - keep the taco meat filling hot in a crock pot, covered, insulated with newspapers and/or towels ~Italian meat sauce and cooked penne/ziti layered in the crock pot and kept hot, garlic bread and tossed salad, brownies, iced tea ~Pulled chicken or turkey BBQ in the crock pot, buns, slaw, fruit, baked beans, Pig Pickin' Cake, iced tea I'm going to make this for my guys at my local service station soon: ~Supersize Stromboli Sandwiches 1 lb ground beef (or ground turkey) 1 lb pork sausage (or turkey sausage) 1 green bell pepper, chopped 1 onion, chopped salt and pepper 1 jar(s) pizza sauce 1 tsp italian seasoning 1/2 tsp dried basil 1 loaf italian bread 1 pkg sliced pepperoni 2 c mozzarella cheese 1.Preheat oven to 350ð. 2.Fry ground beef, sausage, bell pepper, onion, salt and pepper until browned; drain well. 3.Add pizza sauce, Italian seasoning and basil. Stir to coat and simmer 15 to 20 minutes. 4.Split Italian bread in half lengthwise; place on large sheet of heavy duty aluminum foil. Place a layer of pepperoni on bottom half of bread. 5.Add a layer of the meat mixture; top with a layer of grated mozzarella cheese. 6.Place top half of bread on the layers; wrap well in foil and bake 15 minutes. 7.Cut into 6 pieces. Teresa This post was edited by teresa_nc7 on Wed, Apr 16, 14 at 8:36

I have only grown tomatillos once so don't really have any tried and true tomatillo recipes, but a Google search came up with 10 pages of sites with recipes; there are no doubt lots of salsa recipes included, but I am sure you can find other dishes as well. https://www.google.com/search?q=tomatillo+recipes That might tide you over until someone here can share their "tried and true" recipe/s with you. :-) Holly

"my understanding is that green chilies (I think they mean green peppers such as Anaheim or Poblano??) are usually peeled and it says nothing about peeling them here (same at NCHFP). " "Green chilies" can be any one of a a hundred of hot pepper varieties - Hatch, Poblano, Aneheim, Jalapeno, Serrano, Chilaca, Habanero, etc. - it's your choice. The amount of heat in the finished sauce all depends on the type and amount of peppers you use. You can always reduce the amount and even leave out the dried peppers if you wish The NCHFP recipe I linked clearly tells you about the different methods for peeling. Peeling is recommended depending on the variety of pepper used - some have thick skins, some thin. But peeling them is optional, not mandatory. No the fresh preserving recipe is not the same as the Salsa Verde recipe in the BBB. Do you not have a BBB? You really need to have one if canning things. If you want the tomatillos roasted then why not use the Roasted Tomatillo recipe there. https://www.freshpreserving.com/roastd-salsa-verde---ball-recipes-br3573.html Dave