Tomatillo-Ranch Salad Dressing

adapted from Our Best Bites

1 Cup Buttermilk

1 Cup Mayo

1 Pckg. Dry Buttermilk Ranch dressing mix

2 Tomatillos (husked)

2 Jalapenos

½ Bunch cilantro

Juice from ½ Fresh Lime

1 Clove Garlic

Puree all ingredients in blender for 30 seconds.  Refrigerate until chilled.

Christina's Green Enchilada Sauce or Salsa

from Our Best Bites

2-3 Tbsp. extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos
1 1/2 lb. tomatillos, husked and quartered or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 1/2 tsp. cumin
4 c. chicken broth

In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.

While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.

Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer/boil 15 minutes-1 hour, depending on the consistency you want. The sauce can also be simmered in a slow cooker all day.

Serve over tacos, as an enchilada sauce, inside burritos, or as a dip for chips.

Christina's Chili Verde

1 lb. tomatillos
3 Tbs canola oil
3 lbs boneless pork butt (also called shoulder blade roast) , cut into 1-in chunks
2 fresh jalapeño chilies, seeded and chopped
5 garlic cloves, minced
1/2 tsp salt

Peel and discard husks from tomatillos. Rinse under cold water. Heat a large cast iron skillet over high heat and toast the tomatillos until slightly burned, about 5 minutes. Transfer to a food processor or blender and puree.

Heat oil in large Dutch oven. Add pork and brown on all sides. Stir in the jalapeños and garlic, and sauté for 3 minutes. Stir in the tomatillo puree and salt. Bring to a boil, scraping up the browned bits on the bottom. Reduce to low and cover with a lid; simmer for 2 hours. (Or you can transfer the entire mixture to a crock pot and cook on low for about 6 hours). The pork is done when it falls apart when pierced with a fork. Season with salt and pepper. Serve warm.