Mexican pork roast cooked in beer w/ green sa
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Onions; chopped | |
| 2 | Carrots; peeled; sliced | |
| 5 | pounds | Loin or shoulder pork roast |
| 2 | teaspoons | Salt |
| 2 | tablespoons | Olive oil |
| 1 | Onion; chopped | |
| 1 | clove | Garlic; peeled, chopped |
| 10 | ounces | Tomatillos |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Ground coriander |
| ¾ | cup | Beer |
| ½ | teaspoon | Dried oregano; crumbled |
| ½ | teaspoon | Dried cilantro |
| 2 | tablespoons | Wine vinegar |
| Salt and pepper | ||
Directions
LISA CRAWLEY TSPN00B
GREEN SAUCE
Heat oil in small skillet. Saute onion and garlic until limp. Drain tomatillos; reserve liquid. Combine tomatillos, ½ 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