This hearty dish features tender cubes of pork loin slow-simmered in a bright, tangy green sauce made from roasted tomatillos, serrano peppers, and nopalitos. The combination of acidic tomatillos and earthy cactus strips creates a complex flavor profile that cuts through the richness of the meat. It is a satisfying main course perfect for family dinners or gatherings. The sauce is thick, textured, and packed with fresh herbs like cilantro, offering a refreshing yet spicy kick. Serve it over rice or with warm tortillas for a complete meal.
Loin Of Pork In Green Chili Sauce
Description
This hearty dish features tender cubes of pork loin slow-simmered in a bright, tangy green sauce made from roasted tomatillos, serrano peppers, and nopalitos. The combination of acidic tomatillos and earthy cactus strips creates a complex flavor profile that cuts through the richness of the meat. It is a satisfying main course perfect for family dinners or gatherings. The sauce is thick, textured, and packed with fresh herbs like cilantro, offering a refreshing yet spicy kick. Serve it over rice or with warm tortillas for a complete meal.Ingredients
Directions
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Prepare the tomatillos by cutting an X on the bottom of each and removing the core.
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Drop tomatillos into boiling water for 15 to 20 seconds; drain and peel off husks.
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If husks are difficult to remove, return tomatillos to boiling water for about 1 minute until husks soften, then peel.
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Quarter the peeled tomatillos and place them in a blender.
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Heat vegetable oil in a skillet over medium heat.
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Add chopped onion and garlic to the skillet and saut until limp and fragrant.
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Transfer the sauted onion and garlic mixture to the blender.
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Add serrano peppers, salt, pepper, chopped cilantro, and nopalitos to the blender.
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Process the mixture until it is coarsely ground into a thick sauce.
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Place the pork cubes in a heavy pan or Dutch oven.
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Pour the tomatillo sauce mixture over the pork in the pan.
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Bring the mixture to a boil over medium-high heat.
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Reduce heat to low, cover the pan, and simmer slowly.
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Cook for 1 to 1.5 hours, or until the pork is tender and cuts easily with a fork.
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Serve hot, garnished with fresh cilantro sprigs and whole chilis.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 396.8kcal
- % Daily Value *
- Total Fat 11.1g18%
- Saturated Fat 1.8g9%
- Cholesterol 0.0mg0%
- Sodium 29.0mg2%
- Total Carbohydrate 81.7g28%
- Dietary Fiber 26.3g106%
- Sugars 3.7g
- Protein 17.3g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a smoother sauce, blend the mixture longer or strain it after blending.
Nopalitos (cactus pads) can be found in Latin markets or online. Ensure they are rinsed well to remove any slimy residue.
Adjust the number of serrano peppers based on your preferred heat level. Remove seeds for less heat.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Serve with white rice, beans, or warm corn tortillas to soak up the flavorful sauce.
