Ingredients:
2 tbsp. Vegetable Oil
1-pound Pork Loin (cut into 2” cubes)
8 oz. Chicken Bouillon
1 Bay Leaf
1-pound Tomatillos (cleaned)
4 Guajillo Peppers (ends snipped off and deseeded)
2 Ancho Peppers (ends snipped off and deseeded)
½ Medium White Onion (sliced in half)
2 Small Cloves Fresh Garlic
½ tsp. Dry Oregano
1 tsp. Dry Cumin
1 tsp. Ground Cinnamon
½ tsp. Ground Cloves
Salt and pepper to taste
Cilantro leaves to garnish
Preparation
- Preheat the oven to about 375 degrees
- Heat oil over medium heat in a large pot
- Add the pork seasoned with salt and pepper – stir in to brown about 5 minutes
- Add the bay leaf – stir in and simmer
- Add the bouillon and reduce heat to simmer for about 20 minutes
- Roast the tomatillos, peppers, onion and garlic on a cookie sheet in the oven
- Turn occasionally to evenly roast the mixture – about 12 minutes
- Keep an eye on the garlic and remove before it burns
- Remove the tomatillos, peppers and garlic once they’re soft and blackened
- Place in a covered bowl to cool for 3-5 minutes.
- Adding the cinnamon and cloves to the bowl and stir to mix
- Place the roasted mixture into a pot and use an immersion blender until the mixture is chunky (but not smooth)
- Add the tomatillo mixture to the pot with the meat
- Bring to a boil and then reduce to a simmer
- Season with salt and pepper
- Cover and cook until meat is tender – stirring occasionally for about 40 minutes or more
- Serve in a bowl as an entrée or with rice and / or a green salad
- Add cilantro leaves as a garnish