Come summer, tomatillos finally have their moment to shine, but too often, they get overlooked in other seasons. Sure, they’re great for salsa but where they really wow is in this plant-based vegan slow cooker tomatillo stew along with diced green chiles and jalapeños. Ingredients 2 medium jalapeños (halved and seeded for less heat, if you prefer) 8 ounces canned diced green chiles 1/2 pound (about 5 medium) tomatillos, husked and washed, quartered 1 cup fresh cilantro leaves and stems…