GREEN CHILI PORK by CHEF DAN:
Serves 4-6
INGREDIENTS:
FOR THE SAUCE.
1//4- cup (traders Joe’s) salsa Verde
2 (15oz) cans tomatillos (drained) or 8 cups fresh, blanched tomatillos
2 cans (7oz) Ortega fire roasted diced green chilies
A big hand full cilantro
1. In a large bowl combine all ingredients.
2. In a blender pulse the mixture till just blended, not too much.
FOR THE PORK:
4 Pounds pork tenderloin, trimmed and cut into 1” chunks
2 tablespoons cumin
1 cup chicken broth
S&P to taste
3 tablespoons olive oil
1. Thoroughly season the pork chunks with cumin, S&P.
2. In a skillet or Dutch oven, heat the olive oil over medium-high heat.
3. When the pan is thoroughly heated, sear pork chunks, until each chunk is browned on each side. Maybe 2 or 3 batches
4. Lower heat to medium; add all the sauce and simmer, uncovered for about 1 hour.
5. Add more broth if necessary.
6. Cook until pork is fork-tender.
GARNISH:
Lime wedges
Cilantro leaves
Sour cream
feta or goat cheese
chopped scallions
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