Vegetable Heaven. One of your neighbors probably grows tomatillos. Or you can buy canned and try this puree-style soup. Serve with cubed avocado and tortilla chips. Makes "six intense servings." Freezes well.
2 Tablespoons olive oil
3 cups chopped onion
4 medium-sized fresh poblano or Anaheim chile peppers OR 2 bell peppers plus 1 seven-ounce can of diced green chiles, chopped
2 heaping Tablespoons of minced garlic
2-1/2 teaspoons salt
2 Tablespoons chile powder
2 or 3 cans of tomatillos, drained, washed, and chopped; or 6 cups chopped fresh tomatillos
4 cups water
2 or 3 tablespoons of sugar or honey
Heat the oil in a soup pot or Dutch oven. Add the onion and saute over medium heat for about 5 minutes. Add to the onion saute the chiles (and/or peppers), garlic, salt and chile powder and mix well. Then cover and cook over medium heat for 5 minutes.
Stir in the tomatillos, cover, cook for another 10 minutes or so. Add the water, bring to a boil, then lower the heat to a simmer. Cover and cook 10 miniutes longer. Puree in a blender or food processor and return to the pot. Add sugar or honey to taste, and correct the salt if desired. Serve hot.
I note on my recipes the dates I cook them. This recipe is marked 2/14/00 and 3/16/03. And now that I've found the recipe at last -- again and more often!
"Piehole" in Midwestern means "mouth," as in "Shut your piehole." Preferably we shut it on some tasty home cooking. We love to grow, market, buy, cook, bake and grill so we can feed our faces, chow down, pig out, scarf & whatnot. I'm a born Midwestern home cook posting foods and recipes that show up in front of me, because like all Midwesterners I eat what's put in front of me. Pull up a chair. What can I get you?