- 2 pounds pork loin
- 3 cups water
- 1 teaspoon salt
- 3 tablespoons butter
- 2 Roma tomatoes chopped
- 1/4 pound tomatillos husked, chopped
- 2 garli cloves chopped
- 2 cups water or chicken broth
- 2 whole cloves
- 5 black peppercorns
- 2 green onions
- 1 green bell pepper cut in chunks
- 1 bunch parsley
- 1/4 cup corn masa (not instant masa flour)
- 3/4 cup water
Cut pork into 8 equal pieces. Cook pork in 3 cups water with salt over medium heat about 30 minutes. Remove excess liquid.
Heat skillet until very hot. Add butter. When butter melts, add tomatoes, tomatillos and garlic and fry 2 minutes. Then add 2 cups water, cloves and peppercorns and cook 5 minutes.
Remove from heat and blend in blender with green onions, bell pepper and parsley. Add more water or broth if needed for blending. Add this mixture to pork and cook 5 minutes.
Dilute corn masa with 3/4 cup water and add some of masa liquid to sauce and cook 5 minutes more. Sauce should be medium thickness. Taste and adjust seasoning.
This recipe yields 4 servings.
Each serving: 686 calories; 856 mg sodium; 146 mg cholesterol; 58 grams fat; 11 grams carbohydrates; 28 grams protein; 0.60 gram fiber.