Gretchen's table: Warm winter's chill with a hot bowl of this tangy and traditional Mexican stew

"The plump red fruit - preferably homegrown or sourced locally at your favorite farmers market - is at its juicy prime in late summer, forcing tomato lovers either to eat their fill before falls rolls around, and then pine for a "good tomato" all winter long, or roll up their sleeves to chop and freeze a few batches or turn a couple of pecks (or a bushel) into sauce."

"Harvested when the fruits are still immature, tomatillos have a fresh tangy scent with hints of citrus (think limes or green tomatoes). They're denser in minerals than red tomatoes and also a good source of fiber and vitamins A, C and K. A winter "super food," tomatillos also are high in antioxidants, which help support your immune system and boost overall health."

"I used jalapeño and poblano chiles, but you could swap in serranos for extra heat. The stew also can be made with shredded pork, and some also like to throw in some toasted pumpkin seeds for extra thickness and a velvety texture. Traditional toppings include sliced radish and/or avocado, shredded cabbage and a salty, crumbly cheese like cotija or queso fresco."

Decent red tomatoes are scarce in Western Pennsylvania in January because ripe tomatoes peak in late summer and are often preserved by freezing or turned into sauce. Tomatillos are widely available year-round, harvested immature, with a fresh tangy scent and citrus hints. Tomatillos are denser in minerals than red tomatoes and supply fiber and vitamins A, C, and K; they are high in antioxidants. Tomatillos pair well with garlic, onions, cilantro and chiles and are used in green salsas, sauces, jams and the green version of pozole. A quick one-pot pozole simmers shredded chicken and canned hominy in a tomatillo, garlic and chile broth with optional pork, toasted pumpkin seeds, and traditional toppings such as radish, avocado, shredded cabbage, and cotija or queso fresco.

Read at Boston Herald