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Loin Of Pork In Green Chili Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LOIN OF PORK IN GREEN CHILI SAUCE
 Categories: Meats, Chronicle
      Yield: 6 Servings
 
     10    Tomatillos
      2 tb Vegetable oil
    1/2 lg Onion, finely chopped
      2 cl Garlic, chopped
      4    Serrano peppers, seeded and
           Chopped
           Salt to taste
           Pepper to taste
      1 bn Cilantro, stemmed and
           Chopped (reserve some sprigs
           For garnish
      1    (14-oz) jar nopalito (cactus
           Pad strips), drained, rinsed
           Well and julienned or diced
  1 1/2 lb Boneless pork loin, cut into
           2-inch cubes
           Fresh chilis for garnish
 
  Cut an X on the bottom of each tomatillo and remove core. Drop into
  boiling water briefly, 15 to 20 seconds; drain and peel off husks.
  (If husks are hard to remove, drop tomatillos again into boiling
  water to cover, boiling about 1 minute, or until husks soften).
  Quarter tomatillos and place in a blender. Heat oil in a skillet over
  medium heat. Add onion and garlic and saute until limp. Add to
  blender, along with serranos, salt, pepper, chopped cilantro and
  nopalitos. Process until mixture is coarsely ground. Place pork in
  heavy pan or Dutch oven; add tomatillo mixture. Bring to a boil,
  reduce heat, cover pan and simmer slowly until pork cuts easily with
  a fork, about 1 to 1-1/2 hours. Serve garnished with cilantro sprigs
  and whole chilis.
 
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