Recipes for the season: Tomatillos and pork loin » Bucks County Taste

Ingredients

• 1 ½ Tbsp pork lard or olive or vegetable oil
• 1 (2 lb) boneless pork loin roast, untied if in two pieces
• 1 lb (10-12 medium) tomatillos, husked and rinsed
• Fresh hot green chiles to taste (serranos or jalapenos, for example), stemmed
• 1 medium white onion, sliced
• 3 large garlic cloves, peeled and finely chopped or minced
• ¹/₃ cup chopped fresh cilantro, plus a few sprigs for garnish
• Salt
• 10 small (about 1 ¼ lbs total) red-skin potatoes, scrubbed and quartered