Perhaps most of all, our children need to hear that we love them. And why do we love them? Simply because they are our children. Period! They do not earn our love, nor can they lose our love regardless of what they do. This is modeling the divine love of God. Why does He love us? Because He chooses to do so. The love is unconditional and not based on our performance. And the Bible says the only reason we love Him is because He first loves us (1 Jn. 4:19). And how did He show that loved? Through His own sacrifice. “In this is love, not that we loved God, but that He loved us and sent His Son to be the propitiation for our sins” (1 John 4:10). Children can easily see where your priorities are and where your love is directed.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Mexican	Mexican, Pork, Savory sauc	5	Servings

INGREDIENTS

1 3/4	lb	Tomatillos; husked & rinsed
2		Onions (3/4 lb total); quartered
1	c	Frozen lima beans
8		Cloves garlic; peeled
2		Fresh serrano chilies (1 oz total); stemmed
1/4	c	Masa harina
1/2	c	Chopped fresh fennel
1/2	c	Chopped fresh cilantro
1/2	c	Chopped parsley
2	tb	Crumbled dried epazote; optional
1/2	c	Beef broth; approximately
2	lb	Baked pork tenderloin; thinly sliced
		Parsley or cilantro sprigs
		Salt and pepper

INSTRUCTIONS

In a 5 - 6 qt pan combine tomatillos, onions, lima beans, garlic, chilies
and 3 1/2 cups water. Bring to a boil over high heat; reduce heat, cover
and simmer til vegetables are tender when pierced, about 20 mins. Drain,
reserving cooking liquid. Whirl vegetable mixture in a food processor or
blender til smooth. (If desired, chill puree and liquid airtight up to 1
day.) Return puree to pan. Cook, uncovered, over medium heat, stirring
often, til puree is as thick as catsup, about 15 mins.
With a fork blend prepared masa with 1 cup reserved cooking liquid; add to
puree. Whirl fennel, cilantro, parsley and epazote with broth in a food
processor or blender; add mixture to cooked sauce. Heat just til hot.
Ladle 3/4 cup sauce onto each dinner plate; lay pork slices in sauce and
garnish with parsley. Season with salt and pepper to taste. Accompany with
remaining sauce.
Recipe by: Sunset Magazine May '97
Posted to KitMailbox Digest  by Cairn Rodrigues <cairnann@yahoo.com> on Apr
20, 1998

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