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After drying them, prepare tomatillos by boiling, roasting, frying or broiling them Tart but not spicy, they add a tangy taste to salsas and to the classic dish, chile verde. This chile verde with roasted tomatillos and peppers recipe stays fairly traditional with the use of pork for the protein, but adds some different spices to liven up the flavor, and lime juice to brighten the dish overall. This chili verde recipe is made with tender pork shoulder cooked low and slow in a rich verde sauce of roasted tomatillos, poblanos and jalapeno peppers. But before you start browning the meat, it's best to get the poblanos and tomatillos roasting as these are the key building blocks for the green sauce I think it's easiest to just plop these in a 400f oven. Put over medium/high heat until it reaches a rolling boil with some salt until tender enough to remove the outer husk Then you want to rinse under water to remove as much of the coating off the outside Drop into the boiling water again and allow to cook until the outsides get very tender and start shriveling up. Remove the papery husks from the tomatillos and rinse them well Slice the tomatillos in half, and place them on a baking sheet with six cloves of garlic Place sliced and seeded jalapenos, anaheim peppers, and poblano peppers on the baking sheet Broil until the skins begin to turn brown. In this comprehensive guide, we’ll explore how to cook tomatillos to create a vibrant and flavorful salsa verde that will elevate any dish Whether you’re preparing tacos, enchiladas, or simply looking to spice up your tortilla chips, you’ll find all the tips and techniques you need right here.