Chilli - P'Tenderloin [St] 'Verde'

By Kwasome

Ingredients

• 1 tablespoon oil
• 2 lbs pork tenderloins, cut into 1-inch cubes
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 cup flour
• 4 cups onions, chopped
• 2 lbs tomatillos, husks and stems removed and quartered
• 1 lb anaheim chili, cut into 1-inch pieces (about 4 medium)
• 6 garlic cloves, chopped
• 3 cups water
• 1 cup cilantro, chopped
• 1 teaspoon cumin
• 1/2 teaspoon oregano

Preparation

Step 1

1. Heat canola oil in a stockpot over medium-high heat. Sprinkle the pork evenly with salt and pepper.
2. Place flour in a large zip-top plastic bag. Add pork to bag; seal. Shake to coat. Add pork to
pan, and sauté 5 minutes, browning on all sides. Remove pork from the pan.
3. Add onion, tomatillos, chiles, and garlic to pan; sauté 8 minutes or until tender. Add pork, water, and remaining ingredients to pan; bring to a simmer.
4. Cook 2 hours or until pork is tender, stirring occasionally.