Janet Urman Wohl writes that she invented this easy, spicy pork dish out of necessity on a busy weeknight. She serves it over hot cooked rice with corn tortillas.
2 tablespoons vegetable oil
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.
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