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Pork Loin Slices in Mole Verde
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1
Reviews
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By:
Doris D. Larke
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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.
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INGREDIENTS
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1/2 cup finely chopped onion
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1/4 cup finely chopped
blanched almonds
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2 tablespoons vegetable oil
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2 cans (10 ounces each)
Mexican green tomatoes
(tomatillos)
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1 tablespoon minced fresh
coriander (cilantro) or 1
teaspoon dried coriander
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1 to 3 tablespoons minced canned green chilies
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2 cups chicken stock, or 2
cups water plus 2 chicken
bouillon cubes
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6 to 8 slices cooked pork
loin roast
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Salt
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Small lettuce leaves
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Whole pickled mild chilies
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Sour cream
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DIRECTIONS
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1:
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).
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2:
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.
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3:
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.
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4:
Arrange sauced meat on a platter. Garnish with lettuce and chilies. Accompany with sour cream.
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