Spicy Pork in Green Salsa

By á-16791

Recipe modified from one found in Penzey's magazine by Charlie Spindt. This is good on its own but even better with another mexican dish to add variety.

Ingredients

• Salsa
• 1/2 Lb. tomatillo's
• 1 large jalapeno pepper
• 1 garlic clove
• 1/4 medium size onion, roughly chopped
• 2 TB roughly chopped fresh Cilantro
• 1/4 tsp salt
• 1/4 tsp pepper
• Meat
• 3 thin bone-in pork chops
• 2 tsp canola oil
• 1 tsp Adobo seasoning
• 1/2 can (2 oz) diced geen chiles
• 1/2 tsp Mexican Oregano
• 1/4 tsp ground Cumin
• 10 corn tortillas
• Garnish
• 8 oz pkg, queso fresco or pepper jack cheese
• 1/4 cup chopped onion
• 1/4 cup finely chopped Cilantro
• Sour Cream
• Guacamole

Details

Preparation time 20mins
Cooking time 60mins
Adapted from finecooking.com

Preparation

Step 1

In a large saucepan, place the tomatillos and jalepeno and cover with enough water to submerge the tomatillos. over medium to high heat until soft, about 8-10 minutes. Once cooked place the tomatillos, jalapeono, garlic, onion, cilantro, salt, and pepper with about 1/3 cup of the boiling water in a blender and puree until smooth. Set aside.

In a large skillet, heat the oil over medium heat. Lightly dust both sides of he pork chops with the Adobo seasoning and brown both sides of he pork chops. To the salsa, stir in the green chiles, Cumin and Oregano. Pour the salsa over the pork chops and simmer over low to medium heat for about 20-25 minutes.

Warm the tortillas over an open flame or in the microwave.Remove the meat from the bone and chop or shred into small pieces.