Loin Of Pork In Green Chili Sauce

Ingredients

some garlic
some pepper to
some cilantro
some sprigs for
10 tomatillos
30 ml vegetable oil
1/2 onion
14 nopalito
400 gr pork loin
2 chilis for

Instructions

Cut an X on the bottom of each tomatillo and remove core. Drop into boiling water briefly, 15 to 20 seconds; drain and peel off husks. (If husks are hard to remove, drop tomatillos again into boiling water to cover, boiling about 1 minute, or until husks soften). Quarter tomatillos and place in a blender. Heat oil in a skillet over medium heat. Add onion and garlic and saute until limp. Add to blender, along with serranos, salt, pepper, chopped cilantro and nopalitos. Process until mixture is coarsely ground. Place pork in heavy pan or Dutch oven; add tomatillo mixture. Bring to a boil, reduce heat, cover pan and simmer slowly until pork cuts easily with a fork, about 1 to 1- half hours. Serve garnished with cilantro sprigs and whole chilis.