If you planted tomatillos and are now facing a jungle like this, have I got an idea for you! At least if you're not afraid to get out the canning kettle or do some work ahead of time.
I made tomatillo sauce last weekend with a friend and processed 14 quarts using a hot water bath, preserving them for use in the winter. I had three quarts left and didn't want to process them, so I stuck one in the freezer and put the others in the fridge so I could make posole in the crock-pot this week.
Wait? Did you hear that? A thousand tiny voices sighing in ecstasy over the thought of hot, tasty posole, waiting for you when you come home from working and working out? No? Hmmm... I definitely heard something. Maybe it was the sound of my own drool dripping down my chin.
I developed this recipe after reading several others on the Internet. I'm sure it's not authentic, but it's pretty good and incredibly easy.
1 pork shoulder roast
2 – 3 cloves garlic
1 large can of hominy
1 or 2 quarts of home-canned tomatillos (you can also use home-canned tomatoes and add a bit more chiles or a can of Ro-tel tomatoes)
1 sandwich bag full of chopped roasted chiles (if you buy them and freeze them) or 1 can of roasted chiles
salt and pepper to taste
1 tsp cumin
Garnish: cilantro, lime, radish, avocado, sour cream or shredded cheese
Chop the onions and garlic. Put the pork roast in the crock-pot and add all the other ingredients. Cook for 8 – 10 hours. Prior to serving, break up the meat with a spoon and pull out the bone. Serve in large bowls, garnish with your favorite topping.
If you prefer spicier foods, add another can of chiles, a splash of Frank’s Red Hot sauce or additional chile powder or cayenne pepper.
Here is what you'll get: