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Ingredients
US|METRIC
12 SERVINGS
- 3 lb. pork tenderloin (cut into 1/2-inch thick slices)
- 1/4 cup canola oil (OR olive oil)
- 2 cloves garlic (finely chopped)
- 3 tomatillos (fresh and peeled)
- 1 cup pumpkin seeds (toasted)
- 3 cups chicken broth
- 3 white peppercorns (OR black peppercorns)
- 1/2 onion (thinly sliced)
- 6 serrano chiles (seeded and sliced)
- 2 tsp. salt
- 2 tsp. fresh basil
- 2 Tbsp. fresh cilantro
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Directions
- Preheat a large saucepan with oil over high heat. Cook in two batches, if necessary. Saute the pork slices over high heat three to four minutes, until the pork is tender but slightly firm inside. Reduce heat, add garlic, onion, chili peppers and salt.
- In blender, combine tomatillos, pumpkin seeds, peppercorns, cilantro and basil with the chicken broth until smooth. Strain puree and mix with pork and remaining ingredients. Cook over very low heat 12-15 minutes, stirring frequently.
- Serve immediately with rice and tortillas.
NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium470mg20% |
| Potassium630mg18% |
| Protein28g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber1g4% |
| Sugars<1g |
| Vitamin A2% |
| Vitamin C6% |
| Calcium2% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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