Tommy Joe > writes:

> On Mar 26, 6:16*pm, David Dyer-Bennet > wrote:
>
>> This can be used as a soft taco filling, a burrito filling, a stew
>> served with some rice and beans, or whatever. *I'd describe it as quite
>> basic; but it works out pretty nicely (made it about 5 times so far).
>> Freezes well, too.
>
> Thanks for that, sounds good. Relatively easy. I say relatively
> because for me just getting out of bed is a chore.

It takes some time, but yeah, reasonably easy as cooking from scratch
goes. No complex techniques, no critical timing, no critical
measuring.

Working up that recipe was my first experience making stuff with
tomatillos, too.

Now I want to work up a pork red chili, using chunk rather than ground
pork, for variety (and because there are nice fillings like that at
local tacquerias I patronize). Anybody have a good starting point for
that?

> Thanks for the recipe, can you cook it, put it on dry ice, and have it
> sent to me Fex Ex? Thanks.

Currently waiting to get the inside wall in the kitchen closed back up
:-).
--
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