Stewed Tomatillos and Tomatoes

Green and tart tomatillos play the starring role in this stew, mellowed a bit by the sweetness of fresh tomatoes. The texture is silky and slightly thick. Serve over rice, grits or polenta, or cooked hominy . Other vegetables you can use: all green or not-quiteripe Tomatoes

2 tablespoons extra virgin olive oil, plus more for drizzling

1 large onion, chopped

1 bell pepper or 2 poblano chiles, cored, seeded, and chopped

2 cloves garlic, crushed

Salt and freshly ground black pepper

11/2 pounds tomatillos, husked and rinsed

1 cup stock white wine, or water

11/2 pounds ripe tomatoes, cut into large chunks

1/2 cup chopped fresh cilantro leaves

• Put the oil in a large pot or deep skillet over medium-high heat. When hot, cook the onion, pepper, and garlic until the onion is soft and translucent, 5 to 10 minutes. Sprinkle with salt and pepper.
• Add the tomatillos; cook until the skins start to break open, 10 to 15 minutes. Pour in the stock and stir.
• Bring to a boil, then reduce the heat to produce a slow bubble and cover; cook until the tomatillos are mostly dissolved, about 30 minutes. (At this point, you may cover and refrigerate for a day or two before proceeding.)
• Return the heat to medium-high, and when the mixture starts to bubble, stir in the tomatoes. Cook, stirring occasionally, until the tomatoes wilt but their skins remain intact. Stir in the cilantro, taste, and adjust the seasoning. Serve hot or at room temperature, drizzled with additional olive oil.

MAKES: 6 to 8 servings

TIME: About 1 hour, largely unattended