Chili Verde

四年來,每一次我去超級市場都會盯著 Tomatillo 看個半天,這個像個燈籠似的可愛小綠番茄,到底這麽吃啊?這次終于在家裏 Google 了食譜,才發現 Tomatillo 是 Salsa Verde(墨西哥綠莎莎醬)的主料。Tomatillo 有一種獨特的酸香味,很多墨西哥醬料中都有用到。Tomatillo的酸香(tart)比較像檸檬萊姆的酸香,而不是像醋的酸味。
Tomatillo 中文稱為燈籠西紅柿,學名粘果酸浆,是茄科酸漿屬的植物。外觀長得像番茄,卻只是番茄的遠親。Tomatillo 外面有一層薄薄的紙質花萼包裹,像個渾然天成的小紙燈籠,不成熟的時候被淡綠色的紙質包裹,紙質微靭,成熟候紙質包裹轉成咖啡色而且會裂開,露出裏面的漿果,紙質乾脆。

這一道 Chili Verde 的做法,基本上就是將 Salsa Verde 稍微改變后用來悶燒豬肉。我的綠醬是先將Tomatillo、Poblano pepper、 洋葱、大蒜,烤到微微焦香,這樣可以集中蔬菜的甜味香氣,Tomatillo 也比較不酸。再將烤過的蔬菜打成綠醬。


Chili Verde


Makes 3-4 servings. Recipe based on Kitchn’s recipe.


      Tomatillo sauce

    • 10 oz Tomatillo (4 medium size)
    • 1 medium size onion
    • 1 Poblano pepper (can be substituted by other hotter peppers)
    • 5 cloves of garlic, unpeeled
    • 4-5 Cilantro stems with leaves attached
    • 1 Lime juiced
    • Pinch of salt

Pork and seasoning

  • 12 oz pork, cut into bite size pieces
  • 1/2 tsp salt
  • 1/4 tsp ground cumin
  • 1/4 tsp ground pepper
  • About 1 Tbsp flour
  • 1/4 cup chicken stock


  1. Preheat broiler. Slice tomatillos in half and place cut side down on a baking sheet. Peel and cut onion into wedges, place cut side up on baking sheet. Slice Poblano pepper in half, remove seeds (or keep the seeds for a spicier dish) and place cut side down on baking sheet. Place unpeeled garlic on baking sheet.
  2. Broil vegetables a few inches from broiler for 5-7 minutes, until just starting to char.
  3. Wrap Poblano pepper in aluminum foil and let steam for a few minutes. When cool enough to handle, remove the charred outer skin.
  4. Blend all roasted vegetables and any accumulated juices until vegetables are broken down but still chunky. Add cilantro and lime juice and pulse just a few times so there are no long strands of cilantro visible.
  5. Mix pork with cumin, salt and pepper. Then sprinkle flour over pork for a thin coating.
  6. Heat pan with oil. Then add seasoned and floured pork and cook until pork is brown on all sides.
  7. Pour half the chicken stock into the pan to deglaze the pan and scrape up all the brown bits. Then pour in remaining chicken stock and tomatillo sauce. Simmer for 30 minutes.

Note: This dish tastes great the second day as well so cooking extra is a good idea – you’ll want to eat it again!