| 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
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