Name: Mexican Pork Roast Cooked in Beer W/ Green Sa
Ingredients: 2 Onions; chopped; 2 Carrots; peeled; sliced; 5 lb Loin or shoulder pork roast; 2 ts Salt; 1/2 ts Oregano; 1/2 ts Ground coriander; 3/4 c Beer; 2 tb Olive oil; 1 Onion; chopped; 1 cl Garlic; peeled, chopped; 10 oz Tomatillos; 1/2 ts Dried oregano; crumbled; 1/2 ts Dried cilantro; 2 tb Wine vinegar; Salt and pepper

Not that you are to read no book but the Bible. All that is true and good is worth the reading, if you have time for it. All, if properly used, will help you in your study of the Scriptures. A Christian does not shut his eyes to the natural scenes of beauty spread around him. He does not cease to admire the hills, or plains, or rivers, or forests of earth because he has learned to love the God that made them; nor does he turn away from books of science or true poetry because he has discovered one book truer, more precious, and more poetical than all the rest together.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Meats	Tex-Mex	Pork, Main dish, Tex-mex	8	Servings

INGREDIENTS

2		Onions; chopped
2		Carrots; peeled; sliced
5	lb	Loin or shoulder pork roast
2	ts	Salt
1/2	ts	Oregano
1/2	ts	Ground coriander
3/4	c	Beer
2	tb	Olive oil
1		Onion; chopped
1	cl	Garlic; peeled, chopped
10	oz	Tomatillos
1/2	ts	Dried oregano; crumbled
1/2	ts	Dried cilantro
2	tb	Wine vinegar
		Salt and pepper

INSTRUCTIONS

LISA CRAWLEY  TSPN00B
GREEN SAUCE
Heat oil in small skillet.  Saute onion and garlic until limp. Drain
tomatillos; reserve liquid.  Combine tomatillos, 1/2 c. reserved liquid,
onion, garlic, oil, oregano, and cilantro in jar of electric blender;
puree.  Heat skillet over moderate heat.  Pour in sauce; cook 10 minutes.
Remove from heat; add wine, vinegar, salt, and pepper. Chill sauce; serve
with pork. From:Encyclopedia of Creative Cookery, LISA CRAWLEY TSPN00B
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“The Bible: More up-to-date than tomorrow’s newspaper”