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Adobo Verde De Lomo Cerdo Chili Verde (Heart Healthy) - 2c

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2 pounds pork loin, trimmed and; cut into 1 inch cubes
1 cup onion; chopped
2 cups chicken stock or water
1/2 teaspoon black pepper
1/4 cup fresh orange juice
      ---- sauce ----
1/2 pound tomatillos OR
1 can whole tomatillos
3/4 cup onion; diced
1 teaspoon garlic; minced
6 whole green onions; cut into 1 inch pieces
2 cans green chiles; diced
1/4 cup cilantro; chopped
2 whole serrano peppers
5 each outer leaves of romaine lettuce

This dish has Latin American roots and has been made heart healthy by
trimming all fat from the pork loin. To get two pounds of pork, buy 2 1/2
pounds of untrimmed meat. Serve with 1/2 cup rice.

Place pork, chopped onion, and black pepper in a heavy kettle or cast-iron
skillet. Add water or chicken stock and bring to a boil. Reduce heat,
cover, and simmer for about 45 minutes, until the meat is almost tender.

While this is cooking, prepare sauce by pureeing the ingredients
(tomatillos, onion, garlic, green onions, green chiles, cilantro, peppers,
and lettuce leaves) in a food processor or blender.

When pork is tender, uncover and reduce liquid, stirring to prevent
burning. Add sauce and cook 10 to 15 minutes more until very thick,
stirring frequently to prevent scorching. Add orange juice just before
serving.

Yield: 8 servings

** Exported from Now You're Cooking! v5.33 **





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