We did a Mexican dinner that featured 22 dishes. One of the standouts was this tomatillo tart. It sounds odd, but it's absolutely delicious. http://www.rickbayless.com/recipe/vie...
We also made pork in chili verde, which is basically the same recipe BananBirkLarsen gave you. It's so good I make it every couple of weeks.
And for anyone who's buying rather than growing their tomatillo supply, the type to buy is called milpero. They're small, about the size of a cherry tomato, and marked with purple splotches. Much tastier and worth the premium price, typically double the cost here in Northern California.
I make an enchilada dish with them that gets raves--basically boned chicken in a sauce made of onions, jalapenos and some juice, cream cheese and sour cream and some tomatillos that have been cooked until soft and kind of mushed up. They add a wonderful fresh tart taste to an otherwise very rich sauce.
in addition to a basic salsa verde, try this very different fresh alternative:
6 or so tomatillos, quartered
good bunch of fresh coriander (cilantro)
about 2 tablespoons fresh gated horseradish (use jarred only if you must)
about 2 tablespoons Honey
whirl it all up in a food processor and adjust taste balance (more horseradish, more honey, etc) to your liking.
it's brilliant on shrimp (ultimate shrimp cocktail) or on any grilled fish.
All my cookbooks are packed away, so I don't have access to this recipe right now, but I'll do my best from memory. It's from How to Cook Everything, and is a chicken, bean and tomatillo casserole. It's extremely easy and tasty, and uses a lot of tomatillos. I think you layer cooked, shredded chicken, cooked white beans, sliced tomatillos and jack cheese in a casserole, top with more cheese, and bake. Delicious with salsa and sour cream on the side.
It's one of the 'variations' on another recipe, and I may be simplifying it in my memory, but I do remember that it's great for using a lot of tomatillos at once.
I have made green tomato and tomatillo pickles-1 lb
2 anaheim chile or green pper
2 jalapeno peppers-seeded and sliced
3 springs oregano
1 cup white wine vinegar
1 cup water
2 tsp pickling salt
1/2t cumin seeds
4 garlic cloves
place ingredients in pot bring to boil for 5 minutes
place ingredients in 1 qt jar and store in refigerator
The Joy of Pickling by Linda Ziedrich
Just to get you started:
Costillos de Res, Pollo, Chiccaron or Porco en Salsa Verde
Enchiladas or Chilaquiles verdes
Salsa de Tomatillo Verde y Chile de Arbol
Pollo or Pato en Salsa Pipian
Tomatillo soup with Crema Fresca
Tarteleta de Tomatillo or pie
Tomatillo jam (with or with out chilis)
Roast them in the oven with onions, garlic and green chiles (any kind will work) until everything smells caramelized and wonderful. Blend until smooth with some stock and a bit of cilantro (if you like it). Add some cumin, Mexican oregano, salt, pepper to taste. Use this as a green enchilada sauce, or water it down a bit more and use it as a delicious braising liquid for some pork or chicken and serve with rice, beans and tortillas on the side. Also great as the sauce for braised ribs.
Edit: I also once had an amazing dish at a restaurant that involved a piece of tilapia in a lemony, buttery tomatillo sauce. I swore there were artichokes in it, but the waitress insisted there weren't. Nevertheless, it would be great with artichokes.