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. |