I have a huge amount of green tomatoes still pretending to ripen in my pantry. I had a hankering for pork chops with Salsa Verde so figured instead of tomatillos I could use some green tomatoes. Typically this is made with jalapeno or serrano peppers, I felt the need for dried gaujillo chilis.This is for a large batch of sauce that can be used for enchiladas, salsa, in rice or to cook browned meat in like pork chops.
Mexican Style Salsa Verde
3 lb Green tomatoes chopped or tomatillos
1 large white or yellow onion
6-8 cloves garlic cloves
2-4 fresh jalapeno (or 4-5 toasted seeded dried ancho or gaujillo chiles)
1 lg. bunch cilantro
1-2 pinch ground clove
salt and pepper
Place tomatoes, onion, garlic and chilis in large pot and cover with water just until top of tomatoes. Cover and simmer for 30-40 min. remove from heat and allow to cool. Once cool enough chop cilantro and mix into pot. Using a blender or food processor puree mix in batches. Season with salt, pepper and clove.
If you wish to serve with pork chops, sear bone in pork chops in hot pan so brown on both sides. place in pan and cover with sauce and bake in 350 degree oven for 20-30 min. serve with rice.
sauce can be used as salsa or can be cooked more after puree to intensify flavors.