I’ve been saving this recipe to post after my recent trip to Chicago where I had dinner at one of Rick Bayless’s restaurants, Frontera Grill. Kate, at A Spoonful of Thyme, recently posted this winner and I knew I would love it, not only because Rick’s food is out of this world but also because I’ve recently discovered tomatillos and want to experiment with them before their season is over. If you haven’t met Kate yet I hope you will drop by for a visit. You will be sure to fine other fine recipes you will want to try.
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Rick’s Tomatillo Braised Pork Loin
Ingredients
- 1-1/2 tablespoons rich-tasting lard or olive oil
- 1 2-pound boneless pork roast, untied if in 2 pieces
- 1 pound tomatillos, husked and rinsed
- Fresh hot green chiles to taste (roughly 3 serranos or 1 jalapeno) stemmed
- 1 medium white onion, sliced
- 3 large cloves garlic, peeled and finely chopped
- 1 or 2 large sprigs epazote, plus a little for garnish or ¼ cup chopped fresh cilantro
- Salt
- 10 small (about 1-1/4 pounds) red-skin potatoes, scrubbed and quartered
Instructions
Browning the pork:
- In a medium (4 to 5 quart) Dutch oven or other heavy pan with a tight fitting lid, heat the lard or oil over medium heat. When quite hot lay in the pork loin (if there is more than 1 piece, don’t crowd them or they’ll stew rather than brown). Brown well on one side, about 5 minutes, turn over and brown the other side. Remove the pot from the heat and transfer the pork to a plate. Set aside the Dutch oven to use for the sauce making.
The sauce.
- Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side – 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles that are soft and cooked through. Cool and transfer everything to a food processor or blender, being careful to scrape up all the delicious juice that has run out onto the baking sheet. Process until smoothly pureed. Set the pork browning pan over medium heat. when hot, add the onion and cook, stirring regularly, until golden, about 7 minutes. Stir in the garlic and cook a minute longer. Raise the heat to medium-high and, when really sizzling, add the tomatillo puree all at once.. Stir until noticeably darker and very thick, 3 to 4 minutes. Add 1-1/2 cups water and the epazote or cilantro. Taste and season with salt, usually about 1 teaspoon. Stir everything thoroughly.
Braising the pork
- Heat the oven to 325 degrees. Nestle the browned pork into the warm sauce, cover the pot and set in the oven. Cook 30 minutes.
- While the meat is cooking simmer the potatoes in heavily salted water to cover until tender, about 10 minutes. Drain well and set aside. When the pork has cooked 30 minutes nestle the cooked potatoes into the sauce around the meat, re-cover and cook another 10 minutes, until the pork registers 145 degrees on a meat thermometer. The meat will feel rather firm to the touch, and cutting into the center will reveal only the slightest hint of pink.
Serving the dish.
- With a pair of tongs and a spatula, transfer the pork to a cutting board. Let it rest for 3 or 4 minutes. Spoon off any fat on the top of the sauce, season it with any additional salt you think necessary. Spoon the sauce and potatoes onto a warm, deep serving platter. Cut the pork into ¼ inch slices and arrange them over the sauce. Serve with sour cream if desired.
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I've never used the tomatillos. I keep meaning too. Will have to go ahead and give them a try.
Ramona
*ooooooooo clapping out loud! This looks amazing!
This looks fabulous! I haven't tried tomatillos yet.
Yum! Bookmarked. I love Rick's recipes, pork and tomatillos so this recipe is calling my name.
That looks like a super recipe! I love using tomatillos too.
This looks and sounds like a winning meal, Cathy. I do a lot with tomatillos so I know I'd love this meal.
I LOVE tomatillos! And I love pork roast. This looks amazing. Thanks for sharing the recipe, Cathy. I'm copying and pasting this recipe.
I would love to eat at one of his restaurants someday. The pork looks incredible!
I adore Rick's recipes too. I'll file this away to make in the future.
I hate to even ask this..but do you think canned tomatilloes would work?
It looks fabulous.
Gorgeous photo and we love pork. Rick's recipes are always a winner.
Sam
I've yet to try tomatillos! This looks and sounds amazing!
Monique – I'm sure canned tomatillos would work. I plan to buy a jar of sauce and give it a try (or try several if I have to). The flavor may be a little different but that could be OK. Maybe a little lime juice would perk up the flavors of a canned sauce.
I think we should form a Rick Bayless fan club. I think he's the best!
This looks so wonderful. I've never cooked with tomatillos. I really need to pick some up and give this recipe a try.
I had never really cooked with tomatillos either. They are certainly flavorful! This dish is delicious! I am so glad that you enjoyed it also!
This look so tasty, I love cooking with tomatillos!
oh this looks amazing what a great way to use tomatiilo's will tweet it lol
This sounds fabulous! The description is amazing. I have never really cooked with tomatillos but want to. This sounds like a great place to start.
This looks delicious!
I've been visiting Kate for a while and love her recipes.
I love Bayless' recipes and anything with tomatillos (including dessert!) Great meal.
Rick Bayless' cookbooks are amazing. It is like reading Julia Child for the first time. He explains the intricacies of Mexican cooking beautifully and eloquently. The recipe looks lovely!
Best,
Sarah
This looks fabulous Cathy!
Thanks for posting the recipe!
Oh man tomatillos are my fav, I make tomatillo cream for nachos and I love it. This looks amazingly delicious as well!
I've never tried cooking with tomatillos but your photos make it very tempting to try!
Ooh la la, that looks fabulous Cathy!
I adore Chili Verde, but we don't indulge in that much anymore. This preparation would satisfy our craving in a much healthier way!
Thank you to you and Kate for sharing it. xo