bkeck01
07-23-2010, 05:09 PM
Serve this dish with a side salad and fruit for a complete meal.
Makes 4 servings. 1 1/2 cups per serving.
Prep time: 15 minutes
Cook time: 1 hour and 10 minutes
Ingredients
1 pound fresh tomatillos, husks removed, washed, and cut into quarters
3 Anaheim chilies, roasted, peeled, seeded, and diced
3 green onions, sliced
2 cloves garlic, chopped
1 jalapeņo pepper, seeded and diced
2 tablespoons fresh lime juice
1 teaspoon sugar
2 teaspoons oil
1 1/2 pounds lean pork tenderloin, cut into 3/4-inch chunks
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
Preparation
1. Place tomatillos in a medium saucepan with a small amount of water. Cover and simmer for about 5 minutes until soft.
2. Drain tomatillos and place in a blender container with the Anaheim chilies, green onions, garlic, and jalapeņo pepper. Blend on low speed until fairly smooth. Stir in lime juice and sugar and pour back into saucepan; set aside.
3. Heat oil in a large skillet. Add pork to skillet; cook and stir over high heat for about 5 minutes to brown; add to the pan with the sauce. Bring to a boil; reduce heat and simmer, covered, for 50 minutes.
4. Remove cover and cook for 10 minutes more. Stir in cilantro and salt. Serve with 1/2 cup cooked brown rice.
Nutrition information per serving:
Calories 413, Carbohydrate 35 g,
Dietary Fiber 6 g, Protein 43 g,
Total Fat 11 g, Saturated Fat 3 g, Trans Fat 0 g,
Cholesterol 108 mg, Sodium 383 mg
Makes 4 servings. 1 1/2 cups per serving.
Prep time: 15 minutes
Cook time: 1 hour and 10 minutes
Ingredients
1 pound fresh tomatillos, husks removed, washed, and cut into quarters
3 Anaheim chilies, roasted, peeled, seeded, and diced
3 green onions, sliced
2 cloves garlic, chopped
1 jalapeņo pepper, seeded and diced
2 tablespoons fresh lime juice
1 teaspoon sugar
2 teaspoons oil
1 1/2 pounds lean pork tenderloin, cut into 3/4-inch chunks
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
Preparation
1. Place tomatillos in a medium saucepan with a small amount of water. Cover and simmer for about 5 minutes until soft.
2. Drain tomatillos and place in a blender container with the Anaheim chilies, green onions, garlic, and jalapeņo pepper. Blend on low speed until fairly smooth. Stir in lime juice and sugar and pour back into saucepan; set aside.
3. Heat oil in a large skillet. Add pork to skillet; cook and stir over high heat for about 5 minutes to brown; add to the pan with the sauce. Bring to a boil; reduce heat and simmer, covered, for 50 minutes.
4. Remove cover and cook for 10 minutes more. Stir in cilantro and salt. Serve with 1/2 cup cooked brown rice.
Nutrition information per serving:
Calories 413, Carbohydrate 35 g,
Dietary Fiber 6 g, Protein 43 g,
Total Fat 11 g, Saturated Fat 3 g, Trans Fat 0 g,
Cholesterol 108 mg, Sodium 383 mg