- 1 tablespoon oil
- 2 lbs pork tenderloin, cut into 1-inch cubes
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup flour
- 4 cups onions, chopped
- 2 lbs tomatillos, husks and stems removed and quartered
- 1 lb anaheim chili, cut into 1-inch pieces (about 4 medium)
- 6 garlic cloves, chopped
- 3 cups water
- 1 cup cilantro, chopped
- 1 teaspoon cumin
- 1⁄2 teaspoon oregano
Directions See How It's Made
- Heat canola oil in a stockpot over medium-high heat. Sprinkle the pork evenly with salt and pepper.
- Place flour in a large zip-top plastic bag. Add pork to bag; seal. Shake to coat. Add pork to pan, and sauté 5 minutes, browning on all sides. Remove pork from the pan.
- Add onion, tomatillos, chiles, and garlic to pan; sauté 8 minutes or until tender. Add pork, water, and remaining ingredients to pan; bring to a simmer.
- Cook 2 hours or until pork is tender, stirring occasionally.