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Quick Tomatillo Pork





Yields
Makes 4 servings

Janet Urman Wohl writes that she invented this easy, spicy pork dish out of necessity on a busy weeknight. She serves it over hot cooked rice with corn tortillas.

 2 tablespoons vegetable oil
 1 1/2 pounds pork loin, fat trimmed, rinsed, and cut into 1-inch cubes
 1 onion (about 8 oz.), peeled and chopped
 12 ounces mushrooms, rinsed, stem ends trimmed, and sliced
 2 cloves garlic, peeled and minced
 1 can (28 oz.) green enchilada sauce
 2 cans (7 oz. each) tomatillo salsa (salsa verde)
Step 1
1

Pour oil into a 5- to 6-quart pan over medium-high heat. When hot, add pork and stir often until browned on all sides, about 12 minutes. Transfer pork to a plate.

Step 2
2

Add onion, mushrooms, and garlic to pan. Stir often until onion is limp, about 5 minutes. Add enchilada sauce, salsa, and pork to pan and bring to a simmer. Lower heat and cook, stirring occasionally, until pork is no longer pink in the center (cut to test), about 15 minutes. Spoon into bowls.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories413
% Daily Value *
Total Fat 17g22%

Saturated Fat 4.2g22%
Cholesterol 100mg34%
Sodium 419mg19%
Total Carbohydrate 22g8%

Dietary Fiber 1.9g7%
Protein 39g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.