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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
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.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!