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Archive Home > 2009 > May > 05 > Tomatillo-braised pork loin

Tomatillo-braised pork loin


May 5, 2009

1½ TBS pork lard or olive or vegetable oil

1 2-lb boneless pork loin, untied if in two pieces

1 lb (10 to 12 med) tomatillos, husked and rinsed

Fresh hot green chiles to taste (roughly 3 serranos or 1 jalapeño), stemmed

1 med white onion, sliced

3 lg garlic cloves, peeled and....

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