Ingredients
- 10 tomatillos
- 2 onions
- 1 onion
- 1/2 cilantro (dried)
- 5 lb loin
- 3/4 c beer
- 2 tb wine vinegar
- 2 tb olive oil
- 2 ts salt
- 1 ts oregano (dried)
- 1/2 ts coriander (ground)
- 2 slices carrots
- some garlic
Salt and pepper Heat oil in small skillet. Saute onion and garlic until limp. Drain tomatillos; reserve liquid. Combine tomatillos, 1/2 c. reserved liquid, onion, garlic, oil, oregano, and cilantro in jar of electric blender; puree. Heat skillet over moderate heat. Pour in sauce; cook 10 minutes. Remove from heat; add wine, vinegar, salt, and pepper. Chill sauce; serve with pork.
