Written by Rocky Mountain Woman on February 25, 2011 – 7:19 am -
This is what my deck looks like this morning….
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Written by Rocky Mountain Woman on February 23, 2011 – 1:05 pm -
I love this juicy, flavorful pork dish and make it a lot in the summer. It’s adapted from Rick Bayless’ Book “Mexico, One Plate at a Time.”
1 1/2 T olive oil
1 small pork loin
1 lb tomatillos, husked and rinsed
1 1/2 cups water
1 medium white onion
3 large garlic cloves
1/3 cup of fresh cilantro
10 small white potatoes
Start by heating the oil in a Dutch Oven until it sizzles, then brown the pork on both sides, about five minutes per side
Transfer the meat to a plate and set aside
Wash and husk the tomatillos and pepper
put on a baking sheet
broil until dark, three or four minutes. Flip and roast the other side for a few more minutes until they are very dark
cool, then transfer to a blender
process until smooth
Set the dutch oven over the heat again and add the onion and cook until gold, stir in the garlic and cook another minute
Turn the heat up and add the tomatillo puree
Stir until it thickens a little. Add 1 1/2 cup of water
and the cilantro.
Salt and pepper to taste
Put the pork back in the kettle with the sauce and cover. Cook in a 325 degree oven for 30 minutes.
Simmer the potatoes in boiling water until a fork pierces the skin easily
Add the cooked potatoes to the pot when the pork has finished it’s 30 minutes and then cook until a meat thermometer registers 160 degrees.
Slice the pork and serve with the potatoes and sauce.
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Tags: Main Dishes
Posted in She Cooks
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