Don't have a recipe....but have seen a tomatillo preserves.
Linda c

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
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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
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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

I make green salsa with fresh tomatillos, but I don't use a recipe. It's better if you blanche the tomatillos before removing the paper husk - blanching makes it easier to do that.

I make the salsa with blanched, husked tomatillos, jalapeño or Serrano chilies, green onion, cilantro, lime juice, and salt. Everything goes into a small food processor. You can omit the lime juice, but make sure not to add vinegar, or it will lose its fresh flavor, and you can also add a pinch of sugar if you think it needs it. It must be refrigerated, of course, but if you can vacuum seal the jar that you store it in, it will last longer.

To blanche the tomatillos, plunge two or three at a time into a large pot of boiling water and boil for one to two minutes. Then plunge them into an ice bath. They will be less sticky to handle this way. If you prefer, you can boil them for 5 minutes or roast them for a different flavor and you can also roast the chilies.

Lars

I made the salsa last night, and here are the proportions I used:

4-5 tomatillos (12 oz.) boiled for 5 minutes
juice of half of one lime
1 tsp salt (approx.)
2 tbsp chopped white onion
1/4 cup minced cilantro
1 jalapeño, chopped
1 Serrano pepper, chopped

After boiling and cooling the tomatillos, I cored them, removed bad spots, and then coarsely chopped them. I used no sugar, and it didn't need it because the tomatillos were cooked (my brother prefers them roasted). It made about 1-1/2 cups, and it was hotter than I really wanted, even though I removed all the chili seeds. I should have used only half a Serrano because this last batch was really hot while the current batch of Jalapeños I have is rather mild.

The flavor was very fresh, however, and DB said he liked it a lot better than what we get in cans, although I don't mind the cans. I mashed up an avocado and added salsa to it to make guacamole, and it didn't need any other ingredients. I stored the leftover salsa in a vacuum sealed jar, but we ate all of the guacamole last night.

Lars

Ugh, I just purchased 5 lbs. of tomatillos yesterday. They were $3.99/lb. We're having enchiladas verde suisse tonight with frijoles refritos negro, & a mango salad. The store didn't have canned or I would have bought those instead of the fresh. Tomatillos are something I don't think are much better fresh versus canned.

I also add tomatillos to posole.

/tricia

Thanks for bumping this back up, Lars. I had forgotten about it just like I forgot about them being in my freezer!

Thanks all who replied.

I have a few questions since all I ever do is make enchilada sauce.

LindaC, do you know if those preserves were sweet? Or was it a salsa thing. I have a recipe for tomato jelly (that I've never made) and I bet sweet tomatillos would be interesting... Since I have extra I might just play around some.

AnnT, your recipes look so good. Both of those are going on the menu soon. I'm in a chicken rut and Lori's chili will fit the bill.

Lars, thank you for the salsa recipe. I'm going to make some and freeze it. We had so many hot peppers from the garden last summer that I made what I thought was enough salsa for two years. We ate the last of it last week. Can you tell me how you roast them and what the taste difference is? Are they less acidic roasted?

triciae, what does suisse mean? Swiss? I really do think that fresh are better. Maybe not by leaps and bounds but canned are more available here than fresh so that's probably why I like them better. There's always a few fresh in the store but the quality is usually bad. I don't know where our friend bought them.

Thanks again.

trsinc, I roast the peppers by holding them over a flame on the gas stove. You can peel the skin off after they've been roasted. The flavor is sweeter and probably less acidic after being roasted, and the texture is very different. It's like the difference between raw and sautéed onions. If you roast the tomatillos, you remove the paper husk and hold them with tongs over a gas flame. If you happen to be barbequing, then that is even better and will give it a smoky flavor. I don't always want that, however, especially when I am making guacamole.

Lars

Here is a Tomatillo Chicken soup I make from all the tomatillos I get from my garden. This is a dish I sort of whip up as I have ingredients available in the garden, pantry or freezer, substituting or altering as I see fit. I freeze gallon bags of tomatillos from the garden and use them in the winter o make this soup.

Soften in a little olive oil:
One big diced onion.
two minced jalepeno. (or 5 or 8 as you like)
bunch of garlic cloves minced. 5 or so.
Tablespoon or so cumin.
little salt

Add:
About 4 cups (I fill a pyrex glass 4 cup) whole tomatillos, washed and husks removed.
2 small cans mexican green chilis
about 4 cups chicken stock.

Simmer until toms are soft.

Buzz with stick blender. (or grind the toms up first in processor before adding)

Add about two cups or so shredded chicken. (I like cooked thighs for this, need good chicken flavor)

Heat through, taste to adjust salt, pepper, heat (add cayenne pepper)

Serve with:

Chopped fresh cilantro and green onion.
sour cream
fried tortilla strips.
Shredded cheese, ect.

I make this at least once a month when I have leftover chicken for soup (tomas from freezer), we love it.

This is a favourite salsa made with Tomatillos.

Home Cookin Chapter: Recipes From Thibeault's Table

Salsa Verde
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2 to 4 Jalapeno chilies
1 lb fresh or canned tomatillos
cilantro to taste
1 clove garlic
1/2 cup finely chopped onion
fresh lime
salt

Remove papery husks from fresh tomatillos. If using fresh tomatillos, place in a medium saucepan. Add cold water to cover. Bring to a boil; drain. If using canned tomatillos, drain. Place chilies, tomatillos, and garlic in blender or processor. Blend until finely ground. Pour into a bowl and add the chopped onion and cilantro.

Season with salt and fresh squeezed lime.

I really love tomatillos. If you garden, they are so easy to store for the winter, by freezing whole.