Tangy Pork with Tomatillos, Tomatoes, and Cilantro

7 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley
Yield
4 servings (serving size: 1 cup pork mixture and 1 cup rice)
June 2001
RECIPE BY Cooking Light

Total time: 28 minutes

Ingredients

  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 pound pork tenderloin, trimmed and cut into 1-inch cubes
  • 1 tablespoon olive oil, divided
  • Cooking spray
  • 1 cup chopped Vidalia or other sweet onion
  • 1 teaspoon bottled minced garlic
  • 2 cups chopped tomatillos (about 8 ounces)
  • 2 cups halved cherry tomatoes (about 8 ounces)
  • 1/2 cup chopped fresh cilantro
  • 4 cups hot cooked instant rice

Nutritional Information

  • Calories 375
  • Caloriesfromfat 18%
  • Fat 7.7g
  • Satfat 1.6g
  • Monofat 4.1g
  • Polyfat 0.9g
  • Protein 29.4g
  • Carbohydrate 46g
  • Fiber 4g
  • Cholesterol 74mg
  • Iron 4.3mg
  • Sodium 379mg
  • Calcium 62mg

How to Make It

Step 1

Combine the first 4 ingredients in a medium bowl. Add pork; toss well. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray. Add pork; sauté 3 minutes. Remove pork from pan; keep warm.

Step 2

Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add onion and garlic; sauté for 30 seconds. Add tomatillos; sauté 1 minute. Add pork; cover and cook 10 minutes or until pork is done. Add tomatoes and cilantro; cover and cook for 1 minute. Serve with rice.

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Ratings & Reviews

SHANN1105's Review

DiveGirl54
October 18, 2010
This recipe is a standing favorite in our house, and we make it often and serve over white rice. I make it exactly as the recipe states and it is quick and easy and SO tasty. I absolutely fell in love with tomatillos when I first made this dish.

adventurecook's Review

SHANN1105
March 18, 2010
My supermarket did not have fresh tomatillos, so I substituted green salsa as suggested in a previous review. Tomatoes are also not in season, so I used an assortment of fresh sweet Italian peppers and served over rice. This was a very easy, tasty dish. Perfect for a weeknight dinner. I will definitely make this again.

Nicola's Review

Nicola
April 14, 2014
My husband LOVED this dish. Even more than the pork chile verde I make, which takes at least three hours. My kids love this one too and have for years. My oldest daughter, who's a graduate student now, makes this for herself now because she gets cravings for it.

cookingcommuter's Review

adventurecook
June 07, 2010
My husband and I both rated this recipe a ten on taste. Even better, the most time consuming part of the recipe was cooking the rice. In the ten minutes that the pork simmered, I had the kitchen clean and table set.

Kim's review

carolfitz
June 10, 2015
Really good flavors in this recipe, I think we chopped the tomatillos too finely, because they were lost in the sauce next time we will cut them into 3/4 inch cubes.

very good, easy prep

cookingcommuter
February 25, 2017
Made to recipe except used fresh garlic instead of bottled.   Instead of instant rice, made simple (no tomato) black-beans-and-rice.  Had Sunset's spicy avocado poblano salad while the pork was simmering.  Very good dinner.

DiveGirl54's Review

Kim
January 13, 2010
Soooooooooooo flavorful! Will definitely be making this one again.

jmeehanmills's Review

jmeehanmills
October 04, 2009
great!
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