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Pork in Salsa Verde

5.0(4)

This pork turns out very tender...due to the 2 hour - overnight marinating. Easy to put together and yummy to eat!

by luvcookn·published 2009-05-10

Pork

Servings

6 serving(s)

Total time

2h 25m

prep 2h

Calories / serving

484 kcal

Ingredients (11)

serves

1 teaspoon ground cumincumin
3 garlic cloves, mincedgarlic
1 teaspoon saltsalt
2 1/2 lbs boneless pork loin, trimmed of all fat and cut into 3/4-inch cubespork-loin
2 tablespoons olive oilolive-oil
1 medium onion, choppedonion
3 fresh jalapeno peppers, stems removed and seededpepper
3 (11 ounce) cans each tomatillos, drained
1 cup chicken brothchicken-broth
1/2 teaspoon dried oreganooregano
1/4 cup chopped fresh cilantro or 1/4 cup parsleyparsley

Instructions (12 steps)

01In small bowl, mix the cumin, half the garlic and the salt.
02In medium bowl, combine the pork with the cumin mixture and toss well to coat the meat with seasonings. Cover the bowl with plastic wrap and let stand at room temperature for 2 hours or refrigerate overnight.
03Heat the olive oil in a large nonstick skillet over medium heat.

04Add the onion and the remaining garlic and cook until softened, about 3 - 4 minutes.

05Scape the mixture into a blender or food processor.

06Add the jalapeno peppers, tomatillos, chicken broth and oregano. Puree until smooth 1 -2 minutes.

07Spray the same large nonstick skillet with veggie cooking spray and heat over medium-high heat.

08Add half the pork cubes to the skillet and cook, turning, until browned on all sides, 5 - 7 minutes.

09With a slotted spoon, remove the meat to a plate and brown the remaining pork.

10Return all the meat to the skillet.

11Add the tomatillo puree and simmer until the sauce is thickened, 8 - 10 minutes.

12Stir in the cilantro and serve.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.