I made this recipe exactly as written, but since I could not find canned tomatillos, I used 1.5 pounds of chopped, fresh tomatillos. I found the finished product to be bland, and much too "sharp" (practically lemony) from the fresh tomatillos. I added: 2T cumin, 1/2t cinnamon, extra salt, and a sprinkling each of tapioca and corn meal to thicken it (I got this idea from another Guisado Verde recipe). It was better after those additions, but still not great. The acidity from the tomatillos overpowers everything. Then I added some white cannellini beans to see if that helped. Not really. I am a huge chili fan, and make it at least twice a month (including many green chili varieties). I can't believe I'm saying this, but I wouldn't recommend making this with fresh tomatillos. It's just too acidic and nothing I add to it helps. I won't be making this again.
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I made this recipe exactly as written, but since I could not find canned tomatillos, I used...