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Tomatillo and Pepper Stew

Ripening in their delicate husks, tomatillos are hidden gems that provide a pop of flavor and color to many late summer dishes.   This week's recipe combines these flavorful fruits with our favorite smoky peppers to yield an easy yet hearty meal.  Keep it vegetarian and serve with crispy toast or toss in cubed pork for some added gusto.



1pt tomatillos
olive oil
pinch of salt
1 medium onion, finely chopped
5 medium peppers, seeded and coarsely chopped
6 oz grated cheddar cheese
Cubed pork (optional)


1.  Preheat oven to 400 degrees.
2.  Husk and dice tomatillos. On a baking sheet, toss with oil, chopped onion, and salt and place in the oven for about 20 minutes or until well cooked.
3.  Place tomatillos in a large saucepan and puree with an immersion blender until chunky.  Add seeded, chopped peppers.
4.  Stew until peppers become soft and add cooked pork if you like. Top stew with grated cheese and enjoy with crispy toast or tortilla chips!

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