Tomatillos??
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| Tue, 01-25-2005 - 5:09pm |
I can't find these listed anywhere, are they legal? I did a search and found a recipe containing them, but it didn't say what phase.
My dh has been begging for carnitas. His family is Mexican and when we got married it is the one dish I learned to make from his grandma...and I make it pretty good (for an Italian girl!) I'm going to have to switch cuts of meat - I usually use pork shoulder which I assume is not allowed as its a pretty fatty cut (but it isn't on the Enjoy/Avoid list in either section - I really wish they would be more specific about their cuts of meat on that list) I've found some people have had success using tenderloin roasts, so I am going to try it (I think it will be VERY dry compared to what we are used to and his grandma had a heart attack when I told her I was going to try that - her comment was "it'll be like eating sawdust", but we'll see)
Anyhow, it just wouldn't be the same without some homemade salsa verde (and if its as dry as his grandma thinks it will be we will need that to get it down!) - which of course is mainly tomatillos. Anyone know if they are okay?
MichaelAnn

Thanks, I figured, but wanted to check.
I think the braising part will go fine, its the second part of the cooking that I am worried about. With carnitas after you braise it and shred it, you drain it and put it on a cookie sheet in a 450 degree oven and roast the heck out of it to make it carmelized and crispy - this is where I am afraid it will dry out. But it wouldn't be carnitas if you didn't do this, so we'll try it!
MichaelAnn
spring06sig2
I have a fab Chile Verde Recipe if you want it. Tomatillo's are very legal. I use pork tenderloin a lot and the key is to cook it in a broth or be careful how long you cook it. I have never made carnitas though so I have no clue what that is.
Let me know if you want the Chile Verde recipe.