Serve this dish with a side salad and fruit for a complete meal.
What you'll need
Medium saucepan with cover
Large pan with lid
Spatula or spoon
1 pound Tomatillos Fresh, husks removed, washed, and cut into quarters
3 Anaheim Chilies roasted, peeled, seeded, and diced
1 Jalapeño Peppers seeded and diced
2 tablespoons Lime Juice Fresh
1 1/2 pounds Pork Tenderloin Lean, cut into 0.75 inch chunks
1/4 cup Cilantro Fresh, chopped
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 jalapeño 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 ½ cup cooked brown rice.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 11 g||14%|
|Saturated Fat 3 g||15%|
|Sodium 383 mg||17%|
|Total Carbohydrate 35 g||13%|
|Dietary Fiber 6 g||21%|
|Protein 43 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: