Name: Loin of Pork in Green Chili Sauce
Ingredients: 10 Tomatillos; 2 tb Vegetable oil; 1/2 lg Onion, finely chopped; 2 cl Garlic, chopped; 4 Serrano peppers, seeded and; Chopped; Salt to taste; Pepper to taste; 1 bn 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 lb Boneless pork loin, cut into; 2-inch cubes; Fresh chilis for garnish

Trials can devastate us because we are often looking as to how they are affecting our lives. Yet when we can die to self and desire God’s glory as a result of them, we are given an entirely different outlook. We can actually rejoice if we know God’s name, God’s glory is being magnified as witnessed through our response to the trial. Specifically how? When others see our Christlike attitude – gratitude verses complaining, kindness verses anger, faith verses anxiety, contentment verses greed and joy verses bitterness – God is glorified. It means very little when godly character and spiritual fruit only appear when things are going well in our lives.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	Dutch	Meats, Chronicle	6	Servings

INGREDIENTS

10		Tomatillos
2	tb	Vegetable oil
1/2	lg	Onion, finely chopped
2	cl	Garlic, chopped
4		Serrano peppers, seeded and
		Chopped
		Salt to taste
		Pepper to taste
1	bn	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	lb	Boneless pork loin, cut into
		2-inch cubes
		Fresh chilis for garnish

INSTRUCTIONS

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
saute 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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