More From Sunset
Amount per serving
- Calories: 307
- Calories from fat: 23%
- Protein: 37g
- Fat: 7.9g
- Saturated fat: 2.5g
- Carbohydrate: 21g
- Fiber: 3.1g
- Sodium: 93mg
- Cholesterol: 90mg
- 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
- 1. In a 5- to 6-quart pan, combine tomatillos, onions, lima beans, garlic, chilies, and 3 1/2 cups water.
- 2. 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.
- 3. Whirl vegetable mixture in a food processor or blender until smooth. (If desired, chill purée and liquid airtight up to 1 day.)
- 4. Return purée to pan. Cook, uncovered, over medium heat, stirring often, until purée is as thick as catsup, about 15 minutes.
- 5. With a fork, blend prepared masa with 1 cup reserved cooking liquid; add to purée.
- 6. Whirl fennel, cilantro, parsley, and epazote with broth in a food processor or blender; add mixture to cooked sauce. Heat just until hot.
- 7. 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.
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