i think more than anything that i’ve only recently begun to eat and enjoy, tomatillos are probably my favorite “new thing.” they just have this lovely brightness that makes your tongue happy, especially when you’ve roasted it with garlic and jalapenos and cooked it with some softened onions, then drizzled it on a simple taco. nothing better, i swear. the star of this dish i think is the tomatillo sauce. it gives a nice flavor with the pork and you don’t mind eating it messily with your hands, if it means getting to lick the sauce off (i’m messy like that).
Tomatillo Braised Pork
adapted from Rick Bayless. there are potatoes originally in the recipe, par boiled and roasted along side the pork, but i left those out. if you get the book (linked in my last post – and i highly suggest you do get it) the original recipe with potatoes is in there.
a small pork loin or another boneless piece of pork. i used a small boneless pork roast that our grocery store had on sale
white onion, chopped
jalapeno or serrano chilis
salt and pepper
whatever you’re going to eat on the side, like some rice, or beans
de-husk your tomatillos and give them a quick rinse. if you’re going to de-seed and de-vein your peppers, do that, too. combine this altogether in a bowl and drizzle with olive oil. heat your oven to 400. line a baking sheet with aluminum foil. scatter the tomatillos and chilis on the sheet. roast these in the oven until the tomatillos and peppers are browned and roast-y. lower your oven temp to 325. put the tomatillos and peppers in a blender, whiz them up until they’re smooth. in a dutch oven, heat some oil up. brown your piece of pork well on both sides. transfer to a plate. add the chopped onion and garlic to the same pot. cook these until the onion has softened. dump the pureed tomatillo mixture into the pot and stir it around. add cilantro. squeeze in some lime juice. stir this all up and add salt and pepper. spoon the sauce into a roasting pan. nestle the pork in the sauce and maybe spoon some more on top of the meat. cook this in the oven for about half an hour. watch this so your sauce doesn’t burn. some of mine did, but i think my oven temperatures might be off just a bit. when the pork tests done with a meat thermometer, take it all out of the oven. cut the pork into slices and serve on a plate with the tomatillo sauce spooned generously all over. we ate these (messily) taco style with a side of refried beans with queso fresco crumbled on top. major yum.
cooking music: Ramones, Rockets to Russia