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-> [Chili, Herbs & Spices, Meats, Pork] -> [Loin of pork in green chili sauce Recipe] |
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Loin of pork in green chili sauce
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| Artist: |
_ |
| Categories: |
Chili, Herbs & Spices, Meats, Pork |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 10
| | Tomatillos | | 2
| tbsp | Vegetable oil | | 1/2
| large | Onion, finely chopped | | 2
| cl | Garlic, chopped | | 4
| | Serrano peppers, seeded and | | | Chopped | | | Salt to taste | | | Pepper to taste | | 1
| bunch | Cilantro, stemmed and | | | Chopped (reserve some sprigs | | | For garnish | | 1
| | (14-oz) jar nopalito (cactus | | | Pad strips), drained, rinsed | | | Well and julienned or diced | | 1 1/2
| lbs | Boneless pork loin, cut into | | | 2-inch cubes | | | Fresh chilis for garnish |
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Procedures:
| 1 | Cut an x on the bottom of each tomatillo and remove core. | | 2 | Drop into boiling water briefly, 15 to 20 seconds; drain and peel off husks. | | 3 | (if husks are hard to remove, drop tomatillos again into boiling water to cover, boiling about 1 minute, or until husks soften). | | 4 | Quarter tomatillos and place in a blender. | | 5 | Heat oil in a skillet over medium heat. | | 6 | Add onion and garlic and saute until limp. | | 7 | Add to blender, along with serranos, salt, pepper, chopped cilantro and nopalitos. | | 8 | Process until mixture is coarsely ground. | | 9 | Place pork in heavy pan or dutch oven; add tomatillo mixture. | | 10 | Bring to a boil, reduce heat, cover pan and simmer slowly until pork cuts easily with a fork, about 1 to 1-?hours. | | 11 | Serve garnished with cilantro sprigs and whole chilis |
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