| Pork Slices in Mole Verde ~ ½ cup finely chopped onion ¼ cup finely chopped blanched almonds 2 tbsp vegetable oil 1½ lbs tomatillos, quartered (Mexican green tomatoes) 1 tbsp fresh cilantro (coriander) , minced (or 1 tsp dried cilantro (coriander)) 7 roasted green chile, seeded and minced 2 cups chicken stock (or 2 cups water and 2 bouillon cubes) 6 to 8 slices cooked pork loin roast Salt Accompaniment: Whole chile Small lettuce leaves Sour cream or [ crema ] Fresh tomatoes, sliced 1. Combine onion, almonds, and oil in a saucepan. Cook over medium heat until onion is soft. 2. In a blender puree tomatillos. 3. Add puree to onion mixture and stir in cilantro, chile, and chicken stock. Bring to boiling, reduce heat, and simmer, uncovered, until reduced to 2 1/2 cups; stir occasionally. 4. Arrange meat is a large skillet, sprinkle with salt to taste, and pour sauce over cooked meat. Cover, bring slowly to boiling, reduce heat, and simmer about 10 minutes, or until throughly heated. 5. Arrange sauced meat on a platter. Garnish with lettuce, tomatoes, and chile. Accompany with sour cream. Serve with flour or corn tortillas Serves 6 - 8 |
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