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Ingredientes
- 10 x Tomatillos
- 2 Tbsp. Vegetable oil
- 1/2 lrg Onion, finely minced
- 2 cl Garlic, minced
- 4 x Serrano peppers, seeded and Minced Salt to taste Pepper to taste
- 1 bn Cilantro, stemmed and Minced (reserve some sprigs For garnish
- 1 x (14-ounce) jar nopalito (cactus Pad strips), liquid removed, rinsed Well and julienned or possibly diced
- 1 1/2 lb Boneless pork loin, cut into
- 2 x -inch cubes Fresh chilis for garnish
Direcciones
- Cut an X on the bottom of each tomatillo and remove core. Drop into boiling water briefly, 15 to 20 seconds; drain and peel off husks. (If husks are hard to remove, drop tomatillos again into boiling water to cover, boiling about 1 minute, or possibly till husks soften). Quarter tomatillos and place in a blender. Heat oil in a skillet over medium heat. Add in onion and garlic and saute/fry till limp. Add in to blender, along with serranos, salt, pepper, minced cilantro and nopalitos. Process till mix is coarsely grnd.
- Place pork in heavy pan or possibly Dutch oven; add in tomatillo mix. Bring to a boil, reduce heat, cover pan and simmer slowly till pork cuts easily with a fork, about 1 to 1-1/2 hrs. Serve garnished with cilantro sprigs and whole chilis.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 6 servings | |
| Calories 192 | |
| Calories from Fat 80 | 42% |
| Total Fat 9.02g | 11% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.14g | |
| Cholesterol 60mg | 20% |
| Sodium 61mg | 3% |
| Potassium 545mg | 16% |
| Total Carbs 5.07g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.87g | 2% |
| Protein 22.15g | 35% |
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