esperanza
Dec 22, 2007, 5:50 AM
Post #8 of 11
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Re: [MazDee] EMERGENCY dinner question
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In the USA and other English-speaking places, the tomate is known as tomatillo (note that the English word ends in 'o'). In Mexico, the tomatillo is known as tomate. The tomate is related to the gooseberry, not to the common red tomato.
In Mexico, the common red tomato, either the oval Roma or the round one, is called jitomate (hee-toh-MAH-teh).
I've not made salsa verde with chiles poblano, but maybe one of these days I'll give it a try. The flavor and picante factor of the poblano are so very different from the flavor of the serrano that they would make a totally different salsa.
You might want to try making salsa verde with chile serrano and see what you think. Here's my recipe for chile verde:
Buy as much fresh pork leg you need (as lean as possible) and ask the butcher to cut it in inch-and-a-half cubes. I flour the cubes and brown them till they're just golden in lard or oil, then add the cubes to the salsa verde in a pot that fits and allow the pot to simmer for about an hour and a half or two hours. You have to add a little water from time to time, and check to make sure that the pork cubes and salsa aren't sticking to the pot. The pork comes out fork tender and the salsa verde has all that porky goodness simmered in.
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(This post was edited by esperanza on Dec 22, 2007, 5:56 AM)
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