Pork loin in green sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Lean pork -- boneless |
| 1 | Onion -- chopped | |
| 1 | Bay leaf | |
| ⅛ | teaspoon | Marjoram |
| ⅛ | teaspoon | Thyme |
| 2 | teaspoons | Salt |
| 1 | Onion -- quartered | |
| 1 | large | Tomato -- peeled and |
| Quartered | ||
| 3 | Green chiles - roasted -- | |
| Peeled and seeded | ||
| 1 | Garlic clove | |
| 1 | cup | Tomatillos (or green tomato |
| Relish) | ||
| 2 | tablespoons | Cooking oil |
| 2 | tablespoons | Cilantro -- chopped (or |
| Parsley) | ||
| 1 | cup | Broth from meat |
| Salt and pepper to taste | ||
Directions
Cover meat with cold water, Add onion, bay leaf, marjoram, and thyme.
Cook, covered, 3 hours. Add salt after 1½ hours. Puree onion, garlic, tomatillos, tomato, and chiles. Fry paste in hot oil for 5 minutes. Stir in cilantro and broth; salt and pepper to taste. Slice the meat, add it to the sauce, and simmer 30 minutes. Serve with hot rice or boiled potatoes. Typed by Brenda Adams <adamsfmle@...> Recipe By : George and Inger Wallace, The Mexican Cookbook, 1971