| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tex-Mex | Main dish, Pork, Tex-mex | 8 | Servings |
INGREDIENTS
| 2 | Onions, chopped | |
| 2 | Carrots, peeled sliced | |
| 5 | lb | Loin or shoulder pork roast |
| 2 | t | Salt |
| 1/2 | t | Oregano |
| 1/2 | t | Ground coriander |
| 3/4 | c | Beer |
| 2 | T | Olive oil |
| 1 | Onion, chopped | |
| 1 | Garlic, peeled chopped | |
| 10 | oz | Tomatillos |
| 1/2 | t | Dried oregano, crumbled |
| 1/2 | t | Dried cilantro |
| 2 | T | Wine vinegar |
| Salt and pepper |
INSTRUCTIONS
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
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