-- Prepare pork and begin to simmer (30 minutes)
-- Let pork simmer (about 1 hour)
-- Prepare rice and complete pork; serve (5 minutes)
Pork Chile Verde with Cilantro Rice
10-12 tomatillos (1 lb), coarsely chopped
4 cloves garlic, coarsely chopped
1 medium green bell pepper, coarsely chopped
1/2 jalapeño pepper, finely chopped
1 bunch fresh cilantro, coarsely chopped, divided
Zest/juice of 3 limes
1 pork tenderloin (about 1 lb)
2 teaspoons ground cumin
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
2 teaspoons canola oil, divided
8 oz fresh prediced onions (1 1/2 cups)
1 (10-oz) bag frozen brown rice
-- Remove skin from tomatillos and rinse well; chop tomatillos (4 cups).
-- Chop garlic, bell pepper, 1/2 jalapeño pepper (1/2 teaspoon), and cilantro (1 cup).
-- Zest/grate lime peel (no white; 3 teaspoons); squeeze limes for juice (2 tablespoons).
-- Cut pork into bite-size pieces (wash hands).
1. Combine pork, cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon oil.
2. Preheat large stockpot on medium-high 2-3 minutes. Place pork in pan; cook 2-3 minutes to brown.
3. Place remaining 1 teaspoon oil in pan, then add onions, tomatillos, and garlic; cook 3-4 minutes or until onions are softened.
4. Stir in lime zest and juice. Cover and reduce heat to medium-low; simmer 60-65 minutes or until pork is tender.
5. Stir into pork: bell peppers, jalapeño peppers, and 1/2 cup cilantro. Cook 4-5 more minutes or until peppers are tender.
6. Prepare rice in microwave following package instructions. Stir in remaining 1/2 cup cilantro and remaining 1/4 teaspoon each salt and pepper. Serve pork over rice.
-- Complete your meal with sour cream (to top the pork), fresh salad blend, cornbread, and cookies for dessert.
-- If you can't find tomatillos, you can use green tomatoes as a substitute.
-- Any leftovers would be great served in small tortillas.