Loin of Pork in Green Chili Sauce

2 hours Prep: 30 minutes Cook: 90 minutes

540 calories per serving view nutrition facts

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10	each	tomatillos
2	tablespoons	vegetable oil
1/2	large	onion	finely chopped
2	cloves	garlic	chopped
4	each	serrano pepper	seeded, chopped
1	x	salt	to taste
1	x	black pepper	to taste
1	bunch	cilantro	stemmed, chopped, reserve some sprigs for garnish
14	ounces	nopalito	drained, rinsed well, julienned or diced
1 1/2	pounds	pork loin	boneless, cut into 2 inch cubes
1	x	hot chili peppers	fresh, for garnish

Cut an X on the bottom of each tomatillo and remove core.

Drop into boiling water briefly, 15 to 20 seconds; drain and peel off husks.

(If husks are hard to remove, drop tomatillos again into boiling water to cover, boiling about 1 minute, or until husks soften).

Quarter tomatillos and place in a blender.

Heat oil in a skillet over medium heat.

Add onion and garlic and sauté until limp.

Add to blender, along with serranos, salt, pepper, chopped cilantro and nopalitos.

Process until mixture is coarsely ground.

Place pork in heavy pan or Dutch oven; add tomatillo mixture.

Bring to a boil, reduce heat, cover pan and simmer slowly until pork cuts easily with a fork, about 1 to 1-1/2 hours.

Serve garnished with cilantro sprigs and whole chilis.

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Serving Size 285g

Amount per Serving

Calories 540 57% of calories from fat