For a garden that’s been pretty much ignored and neglected, mine has produced a substantial amount of food for my kitchen. All in spite of the frequent visits from Mr. Groundhog and the constant harassment from the neighbor’s bamboo. The latest offering from it consisted of green tomatoes and shelling beans.
The beans weren’t actually shelling beans. They were overgrown green beans that I designated to use as shelling beans. The tomatoes, on the other hand, had reached the top of the bean trellis, which is 8 ft. tall. So I just wanted to hack the heck out of them, and came away with dozens of green tomatoes as a result. Aren’t they supposed to be done by now, anyway?
The idea at first was to make chili verde out of the green tomatoes, a la this recipe from Southern Living, but the first batch had no takers. There’s a certain color of food that my family seems to stay away from. So, a second batch was made to include other colors, and this time, everybody partook in the meal. Good thing there was plenty of green tomatoes!
Green Tomato Chili
2 lbs. boneless pork loin, cut into 1 inch cubes (or you can use beef)
2 tbsp. olive oil
1 large onion, chopped
3 cloves garlic, minced
2 large green tomatoes (or about 2 cups of chopped tomatoes)
1 red pepper, roughly chopped
1 yellow pepper, roughly chopped
1 jalapeño pepper, finely diced
1 cup fresh shelling beans (or canned beans)
2 tsp. ground cumin
1 tsp. dried oregano
2 tsp. chili powder
1 can (8 oz.) tomato sauce
3 cups chicken or beef broth
Salt & pepper
Chopped cilantro
1. Heat 1 tbsp. of olive oil in a Dutch oven, over medium-high heat. Brown meat, in batches. Remove and set aside.
2. Sauté onion and garlic in the same Dutch oven, adding more oil if necessary, until translucent.
3. Add the rest of the vegetables, and continue cooking until vegetables are cooked. If using canned beans, add them later when chili is at the simmer stage.
4. Add chili powder, cumin, and oregano. Stir and cook for an additional 2-3 minutes.
5. Return meat to the pot. Add tomato sauce and broth, bring to a boil. Reduce heat to a simmer, and continue cooking, uncovered, stirring occasionally, until pork is tender, about 30-45 minutes. Add chopped cilantro prior to serving.
This is good served over rice, topped with Green Tomato Salsa and queso fresco (or feta). Or you can serve this in a taco bowl. To make your own taco bowls, brush corn tortillas with olive oil, heat for 1-2 minutes in a sauté pan to make them more pliable, then place them over upturned muffin pan. Bake in 350° F for 8-10 minutes until slightly brown and crisp.
Green Tomato Salsa
2 medium green tomatoes
1/2 small red onion
1/2 small yellow pepper
1 jalapeño pepper, seeded
Chopped cilantro
1 tbsp. fresh lime juice
Salt & pepper
1. Finely dice all vegetables.
2. Mix all the vegetables in a bowl with lime juice, salt & pepper, and cilantro.
3. Cover and chill until ready to use.
Here’s another green tomato recipe:
Chicken Green Tomato Jalfrezi
Fig & Quince said:
You do your garden justice! Love your pix and recipes, always.
The Novice Gardener said:
Thanks, Azita! Nice to see you, always! xoxo
Suzette said:
What a great idea, green tomato chili. Sort of like (or literally) a chili verde. I think tomatillos are used it that. Perfect end of summer, autumn warm-up food that looks– and must taste–so fresh.
The little tortilla bowls are very clever.
I have variously wrapped green tomatoes in newspaper to ripen over the course of the winter,(some spoil, some ripen and are delicious); pulled the plants out of the ground and hung them upside down to ripen in my garage; or just made lots of salsa with the green tomatoes at the end of the season. Also have done fried green tomatoes–somewhere I heard or read that in the Southern U.S. a variety of tomato that is green when ripe is used in fried green tomatoes. I always thought it was a way in which to use up all those season-end nonripened ones.
The Novice Gardener said:
Yes, tomatillos are usually used in chili verde. Haven’t gotten well-acquainted yet with them, so that will be on next year’s list. I’ve grown them before, just haven’t experimented a lot with them. You’ve got great ideas with tomatoes! I like the hanging upside down idea best, sounds cool. Thanks, Suzette! 🙂
Btw, I’ve made oven-fried green tomatoes and they turned out delicious. I think in the South they do make fried green tomatoes out of green (unripe) tomatoes, not just from a green tomato variety. Quite sure about it.
Susanne Haun said:
I like the film “Green tomatoes” – it’s an old film but I will seeing it in future again and again.
Greetings from Berlin, Germany
Susanne
The Novice Gardener said:
Welcome to my blog, Susanne! So glad to connect with you! Did you mean “Fried Green Tomatoes”? I’ve seen the movie a couple of times and I like it, too! 🙂
Susanne Haun said:
Yes, I mean that film. 🙂
I’am glad to connect with you 🙂
In Berlin there is blue sky and I will going to the University to study.
Have a nice day Susanne
Shanna Koenigsdorf Ward said:
Hi, Angie. My neighbor has a plethora of green tomatoes from her late-season garden. I am sending both of your green tomato recipes her way! 🙂 Oh, my, how I adore your blog!
The Novice Gardener said:
Are you also trying to get me new followers? 🙂 Maybe I should do some kind of promotion, like those companies that give you a discount for referrals, lol… The feeling is mutual, btw, I love your writing style, and how you give your children those cute nicknames, Snu Magoo, etc. 🙂
Btw, Pomegranate Hens are currently in the oven. You’re the first to get a preview of tonight’s dinner and post!
Shanna Koenigsdorf Ward said:
Angie. Oh. My. Gosh. Roast hen with pomegranate? Are you using pomegranate molasses – or the seeds of the fruit? We are on our way to your house. Sure hope you made extras for unexpected Snu’s and Guy’s. 😉 Sounds so succulent!
Oh, haha, you don’t need me to get you more followers! You do that all on your own! Enjoy your dinner. I will be checking your blog for that post – and looking for hen so I can copy you. 🙂 Take good care.
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midihideaways said:
Oh I wish I had had this recipe at the end of my tomato season!! Looks and sounds delicious!
Angie | Fiesta Friday said:
Thanks so much! I still have green tomatoes! 😄
midihideaways said:
Mine are all finished 😦
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Emma, West Sussex said:
Your pictures are so beautiful. And this is a great recipe which I’ll be trying – I don’t think we will get the sun to ripen the masses of green tomatoes we still have on our plants, so will look forward to enjoying the chutney throughout winter time, instead! Thank you. x
Angie | Fiesta Friday said:
Thanks, Emma. I still have many green tomatoes on my plants, too. Chutney sounds great. There’s a Southern dish called Chow Chow relish that uses green tomatoes. I might try that.
Cheri Johnson said:
Just made the Green Tomato Chili tonight for our dinner. I also made the green tomato salsa last week. Loved the salsa and the chili was delicious. I had a basket of green tomatoes from my garden and couldn’t throw them away – so glad I found your recipe !! I only used half of a red and yellow pepper, tripled the jalapeño, and added a large can of hominy drained. I also bought a can Bush’s White Chili and Red Chili Beans in mild sauces. It will only get better tomorrow after flavors merge together. Thanks for the recipe. Definitely will make again and keep those green tomatoes next year!
Angie | Fiesta Friday said:
Oh wow, adding hominy would be fabulous! That’s an idea I’ll try next for sure. Thanks for leaving a comment, Cheri, and I’m so glad you enjoyed the recipes.