Ingredients

  • 10-12 1 lb tomatillos, coarsely chopped
  • 4 cloves of garlic, coarsely chopped
  • 1 green pepper, coarsely chopped
  • ½ jalapeno, finely chopped
  • bunch of cilantro, coarsely chopped-divided
  • zest/juice of 3 limes
  • 1 pound pork tenderloin
  • 2 teaspoons ground cumin
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon pepper, divided
  • 2 teaspoons canola oil, divided
  • 1.5 cups onions, diced
  • 1 cup rice , prepared as directed on bag

Directions

Remove paper from tomatillos, rinse and chop. Chop garlic, pepper, jalapeno and one cup of cilantro. Zest/grate lime peel and squeeze limes for juice. Should be 2 tablespoons. Cut pork into bite-size pieces.
Combine pork, cumin, 1/2 t. salt, 1/4 t. pepper, and 1 t. oil. Preheat stock pot on medium high heat 2-3 minutes. Place pork in pan and cook 2-3 minutes.
Place remaining 1 t. oil in pan, then add onions, tomatillos, and garlic; cook 3-4 minutes.
Stir in lime zest and juice. Cover and reduce heat to medium-low. simmer 60-65 minutes.
For the rice, stir in 1/2 c cilantro, 1/4 t. each of salt and pepper.

Source

Servings/Yield