Pork Loin
I bought a pork loin and have no idea what's the best way to cook it? Any suggestions?
Forum Discussion
Pork Chile Verde
4 lbs pork butt or shoulder or loin
1 tsp sea salt
1 tsp back pepper
4 tbsp olive oil
4 to 6 cloves garlic
2 lbs tomatillos
1 lb Mariachi chiles (small light green chili)
2 to 3 Poblano chiles (wide dark green chili)
1 lb Agua Blanca chiles (long green mild chili)
3 medium or 2 large white onions
1/4 cup Swanson's chicken stock
1 tsp dried oregano
1 to 2 tbsp cumin
1 tsp coriander
1/2 tsp black pepper
1 tsp each-paprika, dark chili
3 to 4 bay leaves
1 bunch cilantro leaves, chopped (a few stems are okay)
Heavy skillet
Crockpot
Trim excess fat from pork and cut into 1 1/2- to 2-inch pieces, season with salt and black pepper and set aside. Peel garlic cloves and cut into chunks. Place olive oil in skillet, heat to medium and add garlic pieces. Stir into oil with a wooden spoon until toasty brown and fragrant.
Remove garlic from oil, increase heat to medium high and add pork pieces a few at a time, making sure not to crowd the bottom of the skillet as this will keep the meat from browning. Brown meat in small batches - cook just until brown on all sides but not completely done. Place browned meat in the crockpot, repeat until all the meat has been browned.
Remove the paper-like outer skin of the tomatillos and wash along with the peppers; using gloved hands remove stems, seeds and ribs from all of the peppers and cut into 1 3/4-inch pieces. Cut the tomatillos into quarters, peel and chop onions into 1/2-inch chunks and add the peppers, tomatillos and onions to meat along with chopped cilantro leaves and remaining spices. Stir to combine.
Pour chicken stock over mixture and turn crock pot to high for 1 hour, occasionally stirring. After one hour turn crock pot to low setting and continue to cook for 2 to 3 hours or overnight.
Serve hot with fresh corn and/or flour tortillas garnish with chopped white onion, sliced radishes, fresh cilantro and chopped tomatoes and a squeeze of lime.
Oh, and a cold beer!
4 lbs pork butt or shoulder or loin
1 tsp sea salt
1 tsp back pepper
4 tbsp olive oil
4 to 6 cloves garlic
2 lbs tomatillos
1 lb Mariachi chiles (small light green chili)
2 to 3 Poblano chiles (wide dark green chili)
1 lb Agua Blanca chiles (long green mild chili)
3 medium or 2 large white onions
1/4 cup Swanson's chicken stock
1 tsp dried oregano
1 to 2 tbsp cumin
1 tsp coriander
1/2 tsp black pepper
1 tsp each-paprika, dark chili
3 to 4 bay leaves
1 bunch cilantro leaves, chopped (a few stems are okay)
Heavy skillet
Crockpot
Trim excess fat from pork and cut into 1 1/2- to 2-inch pieces, season with salt and black pepper and set aside. Peel garlic cloves and cut into chunks. Place olive oil in skillet, heat to medium and add garlic pieces. Stir into oil with a wooden spoon until toasty brown and fragrant.
Remove garlic from oil, increase heat to medium high and add pork pieces a few at a time, making sure not to crowd the bottom of the skillet as this will keep the meat from browning. Brown meat in small batches - cook just until brown on all sides but not completely done. Place browned meat in the crockpot, repeat until all the meat has been browned.
Remove the paper-like outer skin of the tomatillos and wash along with the peppers; using gloved hands remove stems, seeds and ribs from all of the peppers and cut into 1 3/4-inch pieces. Cut the tomatillos into quarters, peel and chop onions into 1/2-inch chunks and add the peppers, tomatillos and onions to meat along with chopped cilantro leaves and remaining spices. Stir to combine.
Pour chicken stock over mixture and turn crock pot to high for 1 hour, occasionally stirring. After one hour turn crock pot to low setting and continue to cook for 2 to 3 hours or overnight.
Serve hot with fresh corn and/or flour tortillas garnish with chopped white onion, sliced radishes, fresh cilantro and chopped tomatoes and a squeeze of lime.
Oh, and a cold beer!
