Type what you have

Ingredients

• ✓ tomatillo salsa
• olive oil
• pork stew meat
• salt
• pepper
• yellow onion
• garlic
• chicken broth
• green chile
• tomato
• oregano
• clove

Instructions

1. 1 Heat oil in a Dutch oven or large pot over medium-high heat. Season pork with salt and pepper, then cook in hot oil until golden brown on all sides, about 7 minutes. Transfer pork to a plate.
2. 2 Reduce the heat to medium; stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes. Return pork to the pot; stir in chicken broth, green chiles, diced tomatoes with juice, and tomatillo salsa. Season with oregano and ground cloves. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.
3. 3 After 20 minutes, transfer 2 cups of soup (without any pork pieces) to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to purée. Purée until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally, until pork is very tender, at least 35 minutes more.

By ROSIE55

Ingredients

• ✓ tomatillo salsa
• olive oil
• pork shoulder
• yellow onion
• garlic
• tomato
• hatch chile pepper
• light beer
• tomato
• salt
• black pepper
• oregano
• clove
• cheddar cheese

Instructions

1. 1 Heat oil in a Dutch oven over medium-high heat. Cook pork until all sides are golden brown, about 8 minutes. Remove from Dutch oven and set aside.
2. 2 Reduce heat to medium; add onion and garlic to the Dutch oven. Cook for 4 minutes. Add fresh tomato. Continue cooking, stirring frequently, until onions start to turn translucent and golden, about 4 minutes more.
3. 3 Return pork to the Dutch oven. Add green chiles, beer, tomatillo salsa, and canned tomatoes. Season with salt, pepper, oregano, and cloves. Bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer for 20 minutes.
4. 4 Remove 2 1/2 cups of the vegetables from the chili and carefully puree in a blender until smooth. Stir puree back into the chili. Cover and simmer, stirring occasionally, for 10 minutes. Stir in Cheddar cheese. Cover and simmer for 10 minutes more.

By richard newcomb

Ingredients

• ✓ tomatillo salsa
• butter
• onion
• chicken stock
• tortilla chip
• cheddar cheese
• pork

Instructions

1. 1 Set a cast iron Dutch oven over hot coals. Heat butter until melted. Add onion; cook, stirring often, until soft and deeply browned in parts, 5 to 7 minutes.
2. 2 Pour salsa and chicken stock into the Dutch oven; bring to a boil. Layer in 1/2 of the chips, Cheddar cheese, and pulled pork. Repeat with the remaining chips, Cheddar cheese, and pulled pork (see Cook's Note for recipe link). Cover and cook until cheese is melted, about 5 minutes.

By Ashley Baron Rodriguez

Ingredients

• ✓ tomatillo salsa
• flour tortilla
• jalapeno cream cheese
• pulled pork
• corn
• red pepper

Instructions

1. 1 Spread tortillas evenly with cream cheese; top half of each of tortilla with remaining ingredients. Fold tortillas in half.
2. 2 Heat large skillet sprayed with cooking spray on medium heat. Add 1 quesadilla; cook 4 to 5 min. or until golden brown on both sides, turning after 2 to 3 min. Repeat with remaining quesadilla. Cut into wedges. Serve with salsa

By Philadelphia

Ingredients

• ✓ tomatillo salsa
• yam
• olive oil
• ground turkey
• sweet onion
• garlic
• jalapeno pepper
• chili powder
• cumin
• cajun seasoning
• salt
• cilantro
• flour tortilla

Instructions

1. 1 Put the diced yam in a microwave-safe bowl; cook in the microwave until cooked through and fork-tender, stirring once, 5 to 7 minutes.
2. 2 Coat the bottom of a large skillet with olive oil and place over medium heat; cook and stir the turkey until crumbled and evenly brown, 5 to 7 minutes. Stir the onion, garlic, and jalapeno pepper into the turkey and continue cooking until the onions begin to caramelize, 7 to 10 minutes. Season with the chili powder, cumin, Cajun seasoning, and salt. Pour the salsa over everything; fold the sweet potatoes into the mixture. Allow the mixture to cook until the excess moisture evaporates. Garnish with the cilantro. Serve with the warm tortillas.

By Fooddude

Ingredients

• ✓ tomatillo salsa
• cream cheese
• cilantro
• sour cream
• lime juice
• garlic powder
• black pepper
• celery salt
• cumin

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream cheese, tomatillo salsa, cilantro, sour cream, lime juice, garlic powder, pepper, celery salt, and cumin in a blender or food processor. Blend until smooth and creamy.
3. 3 Place in a serving bowl.

By Amykins

Ingredients

• ✓ tomatillo salsa
• sour cream
• onion
• garlic
• oil
• chicken breast
• green chile
• shredded four cheese
• flour tortilla

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 Mix sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese.
3. 3 Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
4. 4 Bake 15 to 20 min. or until heated through.

By Kraft

Ingredients

• ✓ tomatillo salsa
• tilapia
• lime juice
• salt
• black pepper
• chili powder
• olive oil
• corn tortilla
• avocado
• sour cream
• cilantro

Instructions

1. 1 Preheat grill to medium heat and lightly oil the grate.
2. 2 Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, and chili powder. Brush both sides of each fillet with olive oil.
3. 3 Grill tilapia on preheated grill until fish flakes easily with a fork, about 5 minutes on each side.
4. 4 Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with flaked tilapia. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with cilantro and 1 tablespoon lime juice.

By Fioa

Ingredients

• ✓ tomatillo salsa
• shrimp
• olive oil
• garlic
• chili powder
• salt
• cayenne pepper
• lime juice
• corn tortilla
• avocado
• sour cream
• cilantro

Instructions

1. 1 Combine shrimp, 1 tablespoon olive oil, garlic, chili powder, salt, and cayenne pepper in a bowl; toss until well coated. Cover and refrigerate for 30 minutes.
2. 2 Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Place shrimp mixture in the skillet and cook until pink and cooked through, about 5 minutes. Sprinkle with lime juice.
3. 3 Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds each. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with cooked shrimp. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with chopped cilantro.

By Fioa

Ingredients

• ✓ tomatillo salsa
• cilantro
• beer
• sweet corn
• white bean
• chicken
• chicken stock
• green chile pepper
• garlic
• chili powder
• black pepper
• kosher salt
• paprika
• oregano
• cumin
• onion
• olive oil

Instructions

1. 1 Heat oil in a skillet over medium heat. Add onion, cumin, oregano, paprika, salt, pepper, and chili powder; saute until onion is translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Transfer onion mixture to a slow cooker.
2. 2 Add chicken stock, chicken, beans, corn, beer, and cilantro. Cover and cook on Low for 6 hours or High for 2 hours.

By Neil Fox