| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Mexican, Pork, Savory sauc |
5 |
Servings |
INGREDIENTS
| 1 3/4 |
lb |
Tomatillos; husked & rinsed |
| 2 |
|
Onions (3/4 lb total); quartered |
| 1 |
c |
Frozen lima beans |
| 8 |
|
Cloves garlic; peeled |
| 2 |
|
Fresh serrano chilies (1 oz total); stemmed |
| 1/4 |
c |
Masa harina |
| 1/2 |
c |
Chopped fresh fennel |
| 1/2 |
c |
Chopped fresh cilantro |
| 1/2 |
c |
Chopped parsley |
| 2 |
tb |
Crumbled dried epazote; optional |
| 1/2 |
c |
Beef broth; approximately |
| 2 |
lb |
Baked pork tenderloin; thinly sliced |
|
|
Parsley or cilantro sprigs |
|
|
Salt and pepper |
INSTRUCTIONS
In a 5 - 6 qt pan combine tomatillos, onions, lima beans, garlic, chilies
and 3 1/2 cups water. Bring to a boil over high heat; reduce heat, cover
and simmer til vegetables are tender when pierced, about 20 mins. Drain,
reserving cooking liquid. Whirl vegetable mixture in a food processor or
blender til smooth. (If desired, chill puree and liquid airtight up to 1
day.) Return puree to pan. Cook, uncovered, over medium heat, stirring
often, til puree is as thick as catsup, about 15 mins.
With a fork blend prepared masa with 1 cup reserved cooking liquid; add to
puree. Whirl fennel, cilantro, parsley and epazote with broth in a food
processor or blender; add mixture to cooked sauce. Heat just til hot.
Ladle 3/4 cup sauce onto each dinner plate; lay pork slices in sauce and
garnish with parsley. Season with salt and pepper to taste. Accompany with
remaining sauce.
Recipe by: Sunset Magazine May '97
Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@yahoo.com> on Apr
20, 1998
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