- 1 3/4 pounds tomatillos, husked and rinsed
- 2 onions (3/4 lb. total), quartered
- 1 cup frozen lima beans
- 8 cloves garlic, peeled
- 2 fresh serrano chilies (1 oz. total), stemmed
- 1/4 cup masa
- 1/2 cup chopped fresh fennel
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped parsley
- 2 tablespoons crumbled dried epazote (optional)
- About 1/2 cup beef broth
- About 2 pounds baked pork tenderloin, thinly sliced
- Parsley or cilantro sprigs
- Salt and pepper
- calories 307
- caloriesfromfat 23 %
- protein 37 g
- fat 7.9 g
- satfat 2.5 g
- carbohydrate 21 g
- fiber 3.1 g
- sodium 93 mg
- cholesterol 90 mg
How to Make It
In a 5- to 6-quart pan, combine tomatillos, onions, lima beans, garlic, chilies, and 3 1/2 cups water.
Bring to a boil over high heat; reduce heat, cover, and simmer until vegetables are tender when pierced, about 20 minutes. Drain, reserving cooking liquid.
Whirl vegetable mixture in a food processor or blender until smooth. (If desired, chill purée and liquid airtight up to 1 day.)
Return purée to pan. Cook, uncovered, over medium heat, stirring often, until purée is as thick as catsup, about 15 minutes.
With a fork, blend prepared masa with 1 cup reserved cooking liquid; add to purée.
Whirl fennel, cilantro, parsley, and epazote with broth in a food processor or blender; add mixture to cooked sauce. Heat just until hot.
Ladle 3/4 cup sauce onto each dinner plate; lay pork slices in sauce and garnish with parsley. Season with salt and pepper to taste. Accompany with remaining sauce.