Quick Tomatillo Pork

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.

Yield:

Makes 4 servings

Recipe from

Nutritional Information

Calories 413
Caloriesfromfat 37 %
Protein 39 g
Fat 17 g
Satfat 4.2 g
Carbohydrate 22 g
Fiber 1.9 g
Sodium 419 mg
Cholesterol 100 mg

Ingredients

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)

Preparation

1. 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.

2. 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.

Note:

Janet Urman Wohl, Mountain View, California,

February 2004