In blender, combine tomatillos, ½ white onion, garlic, pickled jalapeños and cilantro; process to puree.
Heat sauté pan with oil on medium-high. When hot, add diced pork loin and cook for about 6 minutes. Add masa harina and cook while stirring for about 5 minutes.
Add stock and tomatillo mixture from blender. Bring to boil over high heat. Lower heat and simmer about 20 minutes until pork is tender and sauce is thick like gravy. (Add water or stock if too thick). Add juice of limes.
Serve with corn tortillas and garnish with sour cream and pickled escabeche.
In blender, combine tomatillos, ½ white onion, garlic, pickled jalapeños and cilantro; process to puree.
Heat sauté pan with oil on medium-high. When hot, add diced pork loin and cook for about 6 minutes. Add masa harina and cook while stirring for about 5 minutes.
Add stock and tomatillo mixture from blender. Bring to boil over high heat. Lower heat and simmer about 20 minutes until pork is tender and sauce is thick like gravy. (Add water or stock if too thick). Add juice of limes.
Serve with corn tortillas and garnish with sour cream and pickled escabeche.
Brewed hot or cold to bring out the coffee’s distinct flavors, simply pour over ice and add sweeteners or flavors for a delicious pairing experience. An icy beverage that goes great with spicy dishes.