How do you balance the sharp acidity of tomatillos in a slow-cooked pork chili?

Question

My green chili recipe tastes way too sour after simmering the tomatillos for hours. What simple pantry ingredient neutralizes the acid without ruining the flavor?

GourmetChef · Answer

Add a small pinch of standard baking soda to the simmering pot. The alkaline baking soda will instantly fizz and neutralize the harsh acids without adding sweetness. Alternatively, stir in a spoonful of raw agave nectar to balance the flavor profile.

How do you balance the sharp acidity of tomatillos in a slow-cooked pork chili?

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