Serves: 6
Total Calories: 387

1 1/2 pounds fresh tomatillos, husked and rinsed
1 medium white onion, peeled and coarsely chopped
4 cloves garlic (medium)
2 , serrano chile kimmy, , stemmed and coarsely chopped
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1 teaspoon ground cumin
1/2 teaspoon sugar
1 teaspoon salt
1/2 cup roughly chopped fresh cilantro
3 pounds boneless pork loin, cut into 2-inch chunks
3 tablespoons flour
1/2 teaspoon freshly ground pepper, or to taste
3 tablespoons vegetable oil

1. In a medium saucepan, bring to a boil about 1 quart of water. Add the tomatillos, onion, garlic, and serranos. Cook, uncovered, over medium heat until the tomatillos are barely soft, about 5 minutes. Drain and transfer the contents of the pan to a blender or food processor. Add the oregano, cumin, sugar, 1/2 teaspoon of the salt, and the cilantro. Blend to a coarse purée, and reserve.

2. Preheat the oven to 350°. Dust the pork lightly with the flour, and season with the remaining salt and pepper. In a large flameproof casserole dish, or saucepan, heat the oil, and brown the pork, in batches. Reserved browned pieces in a bowl. Return the browned meat and any collected juices to the pan then add 1/3 cup of water, and stir well to incorporate the brown bits from the bottom of the pan. Stir in the reserved tomatillo sauce. Cover the pan, and cook in the oven until the pork is very tender, about 1 hour. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 387
Calories from Fat: 153

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