| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Dutch |
Chronicle, Meats |
6 |
Servings |
INGREDIENTS
| 10 |
|
Tomatillos |
| 2 |
T |
Vegetable oil |
| 1/2 |
|
Onion, finely chopped |
| 2 |
|
Garlic, chopped |
| 4 |
|
Serrano peppers, seeded and |
|
|
Chopped |
|
|
Salt to taste |
|
|
Pepper to taste |
| 1 |
|
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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