Ingredients: |
Ingredients: Tomatillo sauce:
2 pounds tomatillos, husks removed
2 large jalapenos
1 large onion, cut into wedges
6 -8 large cloves of garlic
Handful of cilantro steams, leaves attached
Juice from 1 lime
Kosher salt.
Pork
Bacon grease, lard or vegetable oil for browning
1 tbs kosher salt
1/2 tsp cumin
2 pounds pork tenderloin, cut into pieces
1/4 cup Mexican style beer
Salt and pepper to taste
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Directions: |
Directions:Move the oven rack a few inches from the broiler. Place tomatillos, jalapenos, onion wedges and garlic on a roasting pan and broil for 5-6 minutes until starting to char. Flip all of the pieces to the other side and broil for another 5-6 minutes until tomatillos are soft and blackened. Allow the vegetables to cool for about 20 minutes. Split the jalapenos in half lengthwise and remove the seeds. Keep some seeds if you like it to be spicy. Transfer the roasted vegetables and their juices to a blender. Blend until the ingredients are pureed but still a little chunky. Add the cilantro, lime juice and a generous pinch of salt and pulse a few more times. You can make the sauce up to 3 days ahead.
For the pork, heat a few tablespoons of fat in a large Dutch oven or braising dish over medium high heat until sizzling. Meanwhile, combine the flour, salt and cumin in a large mixing bowl. Add the pork cubes and toss to coat. Working in batches, add the port to the hot grease and cook until browned about 1-2 minutes per side. Remove with a slotted spoon, set aside, and continue with the remaining pork.
Pour the beer into the hot skillet to de-glaze the pan and scrape up any leftover browned bits as the beer bubbles. Return the browned pork cubes to the skillet along with the tomatillo sauce. Bring the mixture to a gentle boil; reduce heat and simmer for 15-20 minutes to allow flavors to marry. This dish gets better with time. Add a bit of chicken broth or water to the mix when heating up leftovers.
Serve with rice, flour tortilla, beans, cilantro and lime wedges. |
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