Recipe - Loin Of Pork In Green Chili Sauce

10 Tomatillos
2 tablespoon Vegetable oil
One half lg Onion, finely chopped
2 cl Garlic, chopped
4 Serrano peppers, seeded and
Chopped
Salt to taste
Pepper to taste
1 bn Cilantro, stemmed and
Chopped (reserve some sprigs
For garnish
1 (14oz) jar nopalito (cactus
Pad strips), drained, rinsed
Well and julienned or minced
1 One half pound Boneless pork loin, cut into
2inch cubes
Fresh chilis for garnish

Cut an X on the bottom of each tomatillo and remove core. Drop into boiling
water briefly, 15 to 20 seconds; drain and peel off husks. (If husks are
hard to remove, drop tomatillos again into boiling water to cover, boiling
about 1 minute, or until husks soften). Quarter tomatillos and place in a
blender. Heat oil in a skillet over medium heat. Add onion and garlic and
saute until limp. Add to blender, along with serranos, salt, pepper,
chopped cilantro and nopalitos. Process until mixture is coarsely ground.
Place pork in heavy pan or Dutch oven; add tomatillo mixture. Bring to a
boil, reduce heat, cover pan and simmer slowly until pork cuts easily with
a fork, about 1 to 1One half hours. Serve garnished with cilantro sprigs and
whole chilis.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini