Salsa Verde Con Puerco/Pork Tenderloin in Green Sauce
- 2 lbs pork tenderloin, cut into 1/2-inch cubes
- 10 tomatillos, husked and washed
- 1 small tomatoes
- 4 poblano peppers
- 3 anaheim chilies
- 2 (6 ounce) cans green chilies
- 2 serrano peppers, 3 if you want hot 4 if you want extra hot
- 2 jalapeno peppers
- 1 medium yellow sweet onion, peeled & chopped
- 12 bunch cilantro
- 6 garlic cloves, more if you wish
- 2 teaspoons kosher salt
- 1 tablespoon ground black pepper
- 1 12 teaspoons ground cumin
- 1 lime, juice of
- 1 tablespoon olive oil
- Take the poblano and anaheim peppers and cut the tops off.
- Then cut in half length wise and de-seed.
- Brush peppers and garlic cloves with olive oil.
- Place under a broiler and grill for 10 minutes flipping once in the proccess.
- Put the peppers and garlic in a paper bag to cool.
- Once cool, place the garlic to the side then peel the skins off the peppers and chop them up along with the green chilies.
- Put aside.
- Fix a pan of boiling water and place the tomatillo and tomato in it for 10 minutes.
- Pour off water and mash well.
- Remove the skins from the mash and throw away.
- Put mash aside.
- Take the olive oil to a large saute' pan add the garlic and onion and saute' till onion is clear.
- Add pork salt and ground pepper to the pan.
- Kick up the heat a bit and brown the pork.
- Cut the tops off the jalapeno and serrano peppers.
- Dice and add to pan seeds and all.
- Continue to saute for a couple of minutes.
- Add the mash, chopped peppers & chilies, lime juice and cumin.
- Stir till mixed.
- Cover and cook 30 minutes over medium/low heat.
- Remove cover and cook 30 more minutes stirring occasionally till most of the water content has reduced.
- Serve
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pork tenderloin, tomatoes, peppers, anaheim chilies, green chilies, serrano peppers, peppers, yellow sweet onion, cilantro, garlic, kosher salt, ground black pepper, ground cumin, lime, olive oil
Taken from www.food.com/recipe/salsa-verde-con-puerco-pork-tenderloin-in-green-sauce-376160 (may not work)