Recipe by luvcook'n
This pork turns out very tender...due to the 2 hour - overnight marinating. Easy to put together and yummy to eat!
Top Review by chefmarks
Great!! Roasted, seeded and peeled 2 Pablano and 1 Jalapino. A little "char" came thru. Served with Rice. I think the "keep it simple" cooking trend has been established in this recipe. Thanks
- 1 teaspoon ground cumin
- 3 garlic cloves, minced
- 1 teaspoon salt
- 2 1⁄2 lbs boneless pork loin, trimmed of all fat and cut into 3/4-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 fresh jalapeno peppers, stems removed and seeded
- 3 (11 ounce) canseach tomatillos, drained
- 1 cup chicken broth
- 1⁄2 teaspoon dried oregano
- 1⁄4 cup chopped fresh cilantro or 1⁄4 cup parsley
Directions See How It's Made
- In small bowl, mix the cumin, half the garlic and the salt.
- In 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.
- Heat the olive oil in a large nonstick skillet over medium heat.
- Add the onion and the remaining garlic and cook until softened, about 3 - 4 minutes.
- Scape the mixture into a blender or food processor.
- Add the jalapeno peppers, tomatillos, chicken broth and oregano. Puree until smooth 1 -2 minutes.
- Spray the same large nonstick skillet with veggie cooking spray and heat over medium-high heat.
- Add half the pork cubes to the skillet and cook, turning, until browned on all sides, 5 - 7 minutes.
- With a slotted spoon, remove the meat to a plate and brown the remaining pork.
- Return all the meat to the skillet.
- Add the tomatillo puree and simmer until the sauce is thickened, 8 - 10 minutes.
- Stir in the cilantro and serve.