Tomatillos are a basic ingredient in chile verde. Here's a very simple and delicious recipe:
Fast Pork & Tomatillo Stew
1 pound lean pork, cut in 1-inch chunks
2 tablespoons olive oil
water
1/2 pound tomatillos
2 jalapeno chiles, minced (remove seeds if you're a wimp)
1 small onion, chopped
2 cloves garlic, minced or pressed
2 tablespoons lime juice
1/2 cup cilantro leaves, coarsely chopped
1 15-ounce can black beans, drained
Cilantro sprigs
Tortillas or cooked rice
Cook pork in olive oil and 1/4 cup water uncovered over medium heat until tender, about 30 minutes.
While pork is cooking, remove papery skins from tomatillos. Cut in quarters, place in saucepan, add enough water to cover, and bring to boil. Cook until soft, about 3 minutes. Cool and drain.
Combine cooked tomatillos, jalapeno, onion, garlic, and lime juice in food processor or blender and pulse on and off until combined. Add chopped cilantro. Pulse again until just combined. Season to taste with salt.
When pork is cooked through and tender, drain any remaining water. Add tomatillo mixture and bring to boil. Add back beans and simmer to blend flavors, about 3 minutes.
Garnish with cilantro sprigs. Serve with tortillas or over rice.