tag:blogger.com,1999:blog-11944565.post6192227920176062912..comments2024-03-20T10:36:19.032-05:00Comments on A Veggie Venture: Beefy Tomatillo Chili ♥ Alanna Kellogghttp://www.blogger.com/profile/12869948243694610558noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-11944565.post-67158200184578416642019-01-08T22:47:35.116-06:002019-01-08T22:47:35.116-06:00TejasMom ~ Y’know, I’d never thought about this be...<i>TejasMom ~ Y’know, I’d never thought about this before until you asked but I do believe we see fresh tomatillos all the time now, which we didn’t before -- and in fact, we nearly always have some on hand for one thing/another. <br /><br />But in answer to your question, no doubt we used canned tomatillos for the number one reason most cooks use ingredients: because they happened to be on hand and happened to sound good. :-) <br /><br />But on second thought, I also like the relative soft/wetness of the canned tomatillos, they (and to a lesser extent, the tomatoes) are the only source of liquid in the chili. And yes, fresh tomatillos would get soft/smushy since the chili cooks so long -- but I don’t think that’s the same as “being” the cooking liquid. <br /><br />To use fresh tomatillos, I’d be tempted to drop them into enough boiling water to cover, then let soften for a bit, then run the tomatillos/water both through the blender. <br /><br />In fact -- as these things go, I have everything in my fridge for another batch -- including fresh tomatillos, no canned. <br /><br />Thanks for asking the question, I hope the chili turns out great for you! Green chiles will make a great chili, by the way, but it won’t have that wonderful, distinctive sourness of tomatillos. </i>Alanna Kellogghttps://www.blogger.com/profile/12869948243694610558noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-10588707995856664962019-01-08T14:09:11.490-06:002019-01-08T14:09:11.490-06:00I have a pot of this in the oven right now. It ta...I have a pot of this in the oven right now. It tastes great so far. I am curious why one needs to include a can<br />of canned tomatillos. I live in Dallas and we can get fresh any time. They were not available at the store I shopped<br />at, so I added canned green chiles instead. I could add more fresh tomatillos or just omit. Just curious as to what the canned variety adds. Thanks!tejasmomhttps://www.blogger.com/profile/05024342650618425164noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-58010082286527331612015-01-23T09:19:29.075-06:002015-01-23T09:19:29.075-06:00John ~ Yeah, pork! Now if I only had a freezerful ...<i>John ~ Yeah, pork! Now if I only had a freezerful of pork, you’d see recipes for IT!</i>Alanna Kellogghttps://www.blogger.com/profile/12869948243694610558noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-42559789845289077382015-01-21T09:39:25.638-06:002015-01-21T09:39:25.638-06:00I think I'd opt for pork -- tomatillos and por...I think I'd opt for pork -- tomatillos and pork just combine so well, don't you think? We love chili -- gotta add this one to the list!Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-37225404726995517062015-01-20T11:22:49.951-06:002015-01-20T11:22:49.951-06:00Ms Patricia ~ You are AMAZING! And call me thrille...<i>Ms Patricia ~ You are AMAZING! And call me thrilled that the recipe called to you too and that it turned out so so well! I just knew pork would be great in this chili! Thank YOU so much for taking the time to let me (and other readers!) know! </i>Alanna Kellogghttps://www.blogger.com/profile/12869948243694610558noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-3625094356504216472015-01-20T08:33:05.153-06:002015-01-20T08:33:05.153-06:00HOO BOY! I made this tomatillo chili last night ...HOO BOY! I made this tomatillo chili last night and my husband said , after tasting it this morning, "best chili you have made yet..." great praise indeed! Anyhoo, I just wanted to let you know, it is DEEEEELICIOUS! I just happened to have a few pork loins and I cut them into bite-size pieces and after "the sizzle" I put all into the crockpot overnight. LOVED your idea of the BBQ sauce ... gave it just that little extra bit of ... yum! Fortunately where I am in Central America at the moment, tomatillos in cans are easily available. Thanks for yet another WINNER. Anonymoushttps://www.blogger.com/profile/06421633526018230609noreply@blogger.com