| 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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