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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 413
  • Calories from fat: 37%
  • Protein: 39g
  • Fat: 17g
  • Saturated fat: 4.2g
  • Carbohydrate: 22g
  • Fiber: 1.9g
  • Sodium: 419mg
  • Cholesterol: 100mg


  • 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)


  1. 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. 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.
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