• 2 lbs. Smithfield® Boneless Pork Loin, diced ,
  • 3 tbsp. canola oil,
  • 1 can tomatillos,
  • 1 small white onion,
  • 3 cloves garlic,
  • 1/2 jar sliced pickled jalapeños, drained,
  • 1/2 bunch cilantro,
  • 3 tbsp. masa harina,
  • 1 container chicken stock,
  • 4 limes, juiced,
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Pork Loin in Salsa Verde

MAIN DISH

Pork Loin in Salsa Verde

  1. In blender, combine tomatillos, ½ white onion, garlic, pickled jalapeños and cilantro; process to puree.
  2. 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.
  3. 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.
  4. Serve with corn tortillas and garnish with sour cream and pickled escabeche.