Chili Verde
 
2 lb.  pork loin, trimmed and cut into 1" cubes
1 cup  onion, chopped
2 cup  chicken stock or water
1/2 tsp  black pepper
1/4 cup  fresh orange juice
 
sauce 
 
1/2 lb.  tomatillos (or 1 can whole tomatillos)
3/4 cup  onion, diced
1 tsp  minced garlic
6   green onions cut in 1" pieces
2 can  green chiles, diced
1/4 cup  cilantro, chopped
2   serrano peppers
5   outer leaves of romaine lettuce
 
place pork, chopped onion, and black pepper in a heavy kettle or cast-iron 
skillet. add water or chicken stock and bring to a boil. reduce heat, cover, 
and simmer for about 45 minutes, until the meat is almost tender. while this 
is cooking, prepare sauce by pureeing the ingredients (tomatillos, onion, 
garlic, green onions, green chiles, cilantro, peppers, and lettuce leaves) 
in a food processor or blender. when pork is tender, uncover and reduce 
liquid, stirring to prevent burning. add sauce and cook 10 to 15 minutes 
more until very thick, stirring frequently to prevent scorching. add orange 
juice just before serving. 
 
niki 
 
 
 
-- 
(ID: 13708) Mirror: rec.food.recipes: Fri, Mar 28, 2003


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