I love the tanginess of tomatillo's, and I have only started using them in the last year. They are located in the vegetable section in any supermarket. This recipe is great, because you can use any meat, especially cheap cuts of meats that are nice and tough, to make a variety of meals. I made up a batch of this, using London Broil (1.99/pound), and froze what I didn't use for dinner. I think I will get about 3-4 meals out of cooking this up. Use the meat/sauce for tacos, burritos, tostadas, salads, nachos, enchiladas, and whatever else!
Steak, Chicken or Pork in a Zesty Tomatillo Sauce
3-5 pounds of meat, cubed, seasoned with salt and pepper
7-8 tomatillos, husks removed
6 cloves of garlic, left whole
2 jalapeno pepper, seed, roughly chopped
1 large onion, roughly chopped
salt and pepper to taste
In a large pot, add garlic, onion, and pepper, along with 1 tbsp of olive oil. Cook on medium heat, until vegetables are soft. remove husks from tomatillos, and place whole tomatillos in a medium sized pot, add water until tomatillos are covered. Bring water to boil, and cok tomatillos until they turn a yellowish-green color, or until they are soft. Blend tomatillos, and onion mixture in a blender or food processor until smooth. Season with salt and pepper to taste. Preheat large pot that you cooked the onions in on high heat. Add 1 tbsp. oil, let pan get really hot, and then add the cubed meat. Stir occasionally while the meat browns. Add tomatillo mixture, and stir, getting all the brown bits up. Turn off heat.
If you are cooking this in an oven safe pot, cover pot, and put into a 325 degree oven, and cook for 1 1/2 to 2 hours. If you want to cook this in a crock pot the rest of way, transfer to the crock-pot, and cook for 3-5 hours on high.