Recipes for the season: Tomatillos and pork loin
Chef Rich Baringer shares this tomatillo recipe, which uses many of the same ingredients as salsa in a delicious, spicy sauce served with a tender pork loin.
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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
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