Pork Loin Slices in Mole Verde Recipe

1      Reviews by:    Doris D. Larke   Pork Loin Slices in Mole Verde Recipe is a Tex-Mex version of the dish and uses onion, almonds, tomatillos, coriander, green chiles, chicken stock and pork loin roast for this wonderful pork recipe served with lettuce leaves and sour cream. Food Category:    Pork Cuisine Origin:    Southwestern    Servings:4 Nutrition facts:312 calories17.9 grams fat Print Preview Rate This Recipe Prep Time:   10 Minutes Cook Time:   35 Minutes Total Time:   45 Minutes

INGREDIENTS

• 1/2 cup finely chopped onion
• 1/4 cup finely chopped blanched almonds
• 2 tablespoons vegetable oil
• 2 cans (10 ounces each) Mexican green tomatoes (tomatillos)
• 1 tablespoon minced fresh coriander (cilantro) or 1 teaspoon dried coriander
• 1 to 3 tablespoons minced canned green chilies
• 2 cups chicken stock, or 2 cups water plus 2 chicken bouillon cubes
• 6 to 8 slices cooked pork loin roast
• Salt
• Small lettuce leaves
• Whole pickled mild chilies
• Sour cream

DIRECTIONS

• Combine onion, almonds, and oil in a saucepan. Cook over medium heat until onion is soft. Turn contents of cans of green tomatoes into an electric blender and blend until smooth (or force green tomatoes through a sieve).
• Add puree to onion mixture and stir in coriander, chilies (to taste), and stock. Bring to boiling, reduce heat, and simmer, uncovered, until reduced to 2 1/2 cups; stir occasionally.
• Arrange meat in a large skillet, sprinkle with salt to taste, and pour sauce over meat. Cover, bring slowly to boiling, reduce heat, and simmer about 10 minutes, or until thoroughly heated.
• Arrange sauced meat on a platter. Garnish with lettuce and chilies. Accompany with sour cream.

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