If you watch cooking competition shows you will be familiar with the tendency to call any food item constructed in a (bread/pastry base, something edible, another layer of bread/pastry, something else edible topped of with a third layer of bread/pastry) fashion a “Napoleon”. Any actual resemblance to the food item that originally bore the moniker has been practically eliminated and the pastry/food/pastry/food/pastry format has been co-opted as a technique, with the technique defining the dish as opposed to the constituent elements. Interestingly enough, by this definition, the Big Mac is a Napoleon. But I digress.
I have brought this up because I am calling this dish Tomatillo Gumbo because of how it is served. It is a tasty stew-like mixture served over a bed of rice – just like gumbo. Any further resemblance is non-existent. A second point is that I have absolutely no Texan or Mexican background at all. So in reality this doesn’t have any basis in that cuisine either. One could call it Tex-Mex/New Orleans fusion – but that would imply that I had much familiarity with either cuisine.
I’ll just call it tasty.
Saucepan w/lid and Blender.
8 oz Ground Pork
1 lb Tomatillos
1 Small Poblano Pepper
1 Bunch Cilantro
2 t Garlic
1 1/4 t Cumin
Salt, Pepper, Chili Powder, Cayenne & Garlic Powder to taste.
1 t Apple Cider Vinegar (optional)
1) Remove husks from tomatillos and wash the sticky stuff off. Wash poblano and cut top off. Cut poblano in half and remove seeds and ribs, keep 1/2 for some other nefarious purposes and cut the other 1/2 into 1/4’s. Place poblano pieces and tomatillos in large saucepan and just cover with water.
2) Now, I just learned how to cook with tomatillos and I want to share some tips I have learned.
A – They float, so I am not really sure how you are supposed to “cover with water” when the little buggers keep rising to the top. I put enough water into the pot so that they float enough to not touch the bottom.
B – You are supposed to bring them to a boil and then simmer for 2 – 5 minutes or until they change color. This confused me – what color are they going to change to? How will I know? Will they explode? Well, I gotcha back on this one. I took pictures:
The one on the left is before the boil and the other is after the mysterious “Color change”. I cook them for 5 minutes and call it done.
3) While the tomatillos are cooking, peel your onion and cut it in half. Take 1/2 and chop coarsely and chop the other 1/2 a normal kind of chop. Also, wash and trim the cilantro. I usually just leave the rubberband/tie thingie on the bunch and cut all of the stems below it off.
3) Remove the tomatillos and pepper from the water and place into your blender, add
1/2 C of the cooking water and push the button a few times until they are busted up.
4) Add the coarsely chopped 1/2 of the onion, 1/2 C of Cilantro, 2 t Garlic and 1 t salt to the blender and really puree the heck out of it. Make sure to take off that center bit on the lid and hold a towel over it or else it might explode.
Really, I am not kidding.
Set the blender aside for later.
5) Sautee the other 1/2 of the onion in some olive oil until it has taken on some color and then remove it from the pan. Put the ground pork into the pan and cook it most the way then return the onions to the pan.
6) Pour sauce into pan and add cumin. Then add a pinch each of chili powder and cayenne. Simmer for 10 minutes and then salt and pepper to taste.
7) At this point realize that you have no idea how you are going to serve this. It isn’t really a taco filling like you thought it was going to be, nor is it exactly a chili that you would want to eat straight out of a bowl. Decide that you need to make rice. Cover the pot with a lid and start making rice.
8 ) After the rice is made reheat the sauce/stew stuff you made. Realize that you have lost a little bit of the brightness that you had and add 1 t of Apple Cider Vinegar. That works! Decide you need more garlic so add some powder and a little more salt and a little more pepper. If you, unlike myself, had the foresight to have the rice at the ready then you could probably skip the AC Vinegar step and simply season to taste.
9) Serve in bowls over rice and garnish with additional fresh cilantro.
My husband and I debated what I should call this. He is from Louisiana and has some definite … opinions … about gumbo. But in the end he agreed that we could call it tasty.