Pork in Tomatillo Sauce
Cerdo en Salsa de TomatilloPork simmered in a classic tomatillo sauce is a traditional dish that's found throughout Mexico. Serve the pork with rice and soft warm tortillas.
Ingrediënten
Makes 6 servings
- 1½ pounds fresh tomatillos husked and rinsed
- 1 medium white onion peeled and coarsely chopped
- 4 medium garlic cloves
- 2 serrano chiles stemmed and coarsely chopped
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- 1 teaspoon ground cumin
- ½ teaspoon sugar
- 1 teaspoon salt
- ½ cup roughly chopped fresh cilantro
- 3 pounds boneless pork loin cut into 2-inch chunks
- 3 tablespoons flour
- ½ teaspoon freshly ground pepper or to taste
- 3 tablespoons vegetable oil
Instructies
- In a medium saucepan, bring to a boil about 1 quart of water.
- Add the tomatillos, onion, garlic, and serranos.
- Cook, uncovered, over medium heat until the tomatillos are barely soft, about 5 minutes.
- Drain and transfer the contents of the pan to a blender or food processor.
- Add the oregano, cumin, sugar, ½ teaspoon of the salt, and the cilantro.
- Blend to a coarse purée, and reserve.
- Preheat the oven to 350°.
- Dust the pork lightly with the flour, and season with the remaining salt and pepper.
- In a large flameproof casserole dish, or saucepan, heat the oil, and brown the pork, in batches.
- Reserved browned pieces in a bowl.
- Return the browned meat and any collected juices to the pan; then add ⅓ cup of water, and stir well to incorporate the brown bits from the bottom of the pan.
- Stir in the reserved tomatillo sauce.
- Cover the pan, and cook in the oven until the pork is very tender, about 1 hour.
Notes / Tips / Wine Advice:
Serve hot.
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