Pork Ribs With Cactus In Salsa Verde Food

PORK TENDERLOIN WITH SALSA VERDE

Steps:

• Preheat the oven to 375 degrees F. Sprinkle the pork generously all over with salt and pepper. Heat 1 tablespoon of the oil in a large oven-proof skillet over medium heat until very hot and then add the tenderloin. Cook the pork, flipping occasionally, until browned on all sides, about 5 minutes total. Transfer the skillet to the oven and roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let rest for 5 minutes.
• While the pork roasts, put the parsley, cilantro, vinegar, chives, tarragon, shallots and garlic in the bowl of a food processor and pulse until the herbs are minced. Slowly drizzle in the remaining 2/3 cup oil with the motor running until you have a thick sauce. Season with salt and pepper.
• Slice the pork tenderloin and spoon the salsa verde over top. Serve with crusty bread for soaking up all the juices.

PORK IN SALSA VERDE

Steps:

• In small bowl, mix the cumin, half the garlic and the salt.
• In medium bowl, combine the pork with the cumin mixture and toss well to coat the meat with seasonings. Cover the bowl with plastic wrap and let stand at room temperature for 2 hours or refrigerate overnight.
• Heat the olive oil in a large nonstick skillet over medium heat.
• Add the onion and the remaining garlic and cook until softened, about 3 - 4 minutes.
• Scape the mixture into a blender or food processor.
• Add the jalapeno peppers, tomatillos, chicken broth and oregano. Puree until smooth 1 -2 minutes.
• Spray the same large nonstick skillet with veggie cooking spray and heat over medium-high heat.
• Add half the pork cubes to the skillet and cook, turning, until browned on all sides, 5 - 7 minutes.
• With a slotted spoon, remove the meat to a plate and brown the remaining pork.
• Return all the meat to the skillet.
• Add the tomatillo puree and simmer until the sauce is thickened, 8 - 10 minutes.
• Stir in the cilantro and serve.

PORK RIBS WITH CACTUS IN SALSA VERDE

Steps:

• Slice the ribs into smaller sections. Season lightly with salt, pepper and granulated garlic. Let them come up to room temperature.
• In a large pot, add the tomatillos, jalapenos, serranos, 1/2 of the onion and 3 cloves of garlic. Cover with water and bring up to a boil ant medium heat. Cook ingredients just until tomatillos turn from bright green to opaque olive green. Cover the pot and remove from heat.
• In a large heavy pot, add 3 tbsp of oil or lard. Preheat at medium for a few minutes.
• Sear and brown the seasoned pork in the preheated oil, Turn as needed. You may need to sear in batches.
• While pork browns, using tongs, transfer the tomatillos, chile peppers, onion and garlic that were cooked, into the blender. Pour in 4 cups of the cooking water. Add the fresh cilantro, salt and pepper, to taste. Blend on high until smooth. Set aside.
• Once all the pork is browned well, add the remaining onion and garlic to the pork. Also stir in the cumin seeds, oregano and bay leaves. Sautee for a few minutes.
• Pour in the reserved salsa from the blender. Stir well to combine, scraping off the bits from the bottom of the pan.
• When it comes up to a boil, reduce heat to a simmer. Taste for salt. Cover 3/4 of the way and cook for 35-45 minutes or until pork is very tender.
• Once pork is tender, fold in the previously cooked nopalitos. Stir to combine. Cover and continue cooking for another 15 minutes. Yields 6 servings.