YIELD: 4 servings
TIME: 90 minutes
NUTRITIONAL INFO (PER SERVING): Calories 413, Carbohydrate 35 g, Dietary Fiber 6 g, Protein 43 g, Total Fat 11 g, Saturated Fat 3 g, Trans Fat 0 g, Cholesterol 108 mg, Sodium 383 mg
TAGS: Chili, Green Chili, Healthy, Dinner, Jalapeno Pepper
Description: Serve this dish with a side salad and fruit for a complete meal.
INGREDIENTS:
• 1 pound fresh tomatillos, husks removed, washed, and cut into quarters
• 3 Anaheim chilies, roasted, peeled, seeded, and diced
• 3 green onions, sliced
• 2 cloves garlic, chopped
• 1 jalapeno pepper, seeded and diced
• 2 tablespoons fresh lime juice
• 1 teaspoon sugar
• 2 teaspoons oil
• pounds lean pork tenderloin, cut into 1/2 inch chunks
• ¼ cup chopped fresh cilantro
• ½ teaspoon salt
DIRECTIONS:
1. Place tomatillos in a medium saucepan with a small amount of water. Cover and simmer for about 5 minutes until soft.
2. Drain tomatillos and place in a blender container with the Anaheim chilies, green onions, garlic, and jalapeno pepper. Blend on low speed until fairly smooth. Stir in lime juice and sugar and pour back into saucepan; set aside.
3. Heat oil in a large skillet. Add pork to skillet; cook and stir over high heat for about 5 minutes to brown; add to the pan with the sauce. Bring to a boil; reduce heat and simmer, covered, for 50 minutes.
4. Remove cover and cook for 10 minutes more. Stir in cilantro and salt. Serve with cooked brown rice.
