Recipe - Mexican Pork Roast Cooked In Beer W Green Sa

LISA CRAWLEY TSPN00B
2 Onions; chopped
2 Carrots; peeled; cut or sliced up
5 pound Loin or shoulder pork roast
2 teaspoon Salt
One half teaspoon Oregano
One half teaspoon Ground coriander
Three fourths cup Beer

GREEN SAUCE
2 tablespoon Olive oil
1 Onion; chopped
1 cl Garlic; peeled, chopped
10 ounce Tomatillos
One half teaspoon Dried oregano; crumbled
One half teaspoon Dried cilantro
2 tablespoon Wine vinegar
Salt and pepper

Heat oil in small skillet. Saute onion and garlic until limp. Drain
tomatillos; reserve liquid. Combine tomatillos, One half c. reserved liquid,
onion, garlic, oil, oregano, and cilantro in jar of electric blender;
puree. Heat skillet over moderate heat. Pour in sauce; cook 10 minutes.
Remove from heat; add wine, vinegar, salt, and pepper. Chill sauce; serve
with pork. From:Encyclopedia of Creative Cookery, LISA CRAWLEY TSPN00B

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