1 1/2 pounds pork loin, fat trimmed, rinsed, and cut into 1-inch cubes
1 onion (about 8 oz.), peeled and chopped
12 ounces mushrooms, rinsed, stem ends trimmed, and sliced
2 cloves garlic, peeled and minced
1 can (28 oz.) green enchilada sauce
2 cans (7 oz. each) tomatillo salsa (salsa verde)
How to Make It
Pour oil into a 5- to 6-quart pan over medium-high heat. When hot, add pork and stir often until browned on all sides, about 12 minutes. Transfer pork to a plate.
Add onion, mushrooms, and garlic to pan. Stir often until onion is limp, about 5 minutes. Add enchilada sauce, salsa, and pork to pan and bring to a simmer. Lower heat and cook, stirring occasionally, until pork is no longer pink in the center (cut to test), about 15 minutes. Spoon into bowls.
Great recipe. In keeping with the trend to modify recipes, I use pork steaks and cook longer ' to make them tender. The pork loin would be fine, though, and I serve it with rice and tortillas like the author.
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