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Can't take a picture because have no cell phone and never learned how to take a phone picture nor post photos to DU.

My recipe and technique made in 1.5 pint saucepan.

Chop fine very fine 3 red jalapeno and 4 cloves garlic.

Chop less fine 3 Anaheim chilis and 1/4 large sweet yellow onion.

Jalapenos and Anaheim from my garden. Garlic from Peter. Onion from Karuk community garden.

Chop in wooden bowl with chopping knife given me by elderly grandmother when she could no longer cook in late 1970s.

Soften chopped items in olive oil while take fat (for cat) off two center cut pork chops then cut into small cubes.

Add pork plus store bought cumin and black pepper, mix and turn up heat but not too hot. Stir as needed.

Cut blemishes from about 20 tomatillos, enough to fill saucepan and chop in into smaller pieces and stirred into pork etc. mix. to simmer down. Turn heat way down (use gas range). Tomatillos also from garden.

While tomatillos simmer, go to garden and pick 30-40 small cherry tomatoes, red and sunburst. Stir the tomatoes into mix and turn to lowest heat, occasionally visiting to stir. Simmer for about 45 minutes.

Note all liquid from tomatillos and tomatoes. The Verde is green yellow with bits of red from jalapenos and cherry tomatoes. Very pretty. Enough for dinner tomorrow.

Have variations where make eggplant-tomato-pepper pasta sauce, chili beans, curry, etc. Will miss the garden that is near end of season. More often make ground beef or chicken or vegetarian than pork, also salmon.

Tonight cucumber, sweet red bell pepper and heritage and those sweet green flesh green and yellow stripped tomatoes from garden with the sweet onion sliced thin and chopped garlic with store bought vinaigrette and black pepper.

Dessert cut fruit mix with pears and figs from yard plus store-bought strawberries and apple and squirt of lime.