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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This is an experimental recipe that DH and I put together. After making the sauce we put pork cubes in a dutch oven and braised for a couple of hours. Ingredients:
12 tomatillos, cleaned and halved |
3 large onions, cubed in large chunks |
12 garlic cloves |
4 large jalapenos, stems removed and halved (kept the seeds for heat) |
3 cups chicken stock |
3 tablespoons olive oil |
1 cup cilantro (stems and leaves) |
salt and pepper |
Directions:
1. Place tomatillos, onions, garlic and jalapenos on a baking sheet or pan that has sides.
2. Sprinkle with olive oil, salt and pepper.
3. Roast for 1 1/2 hours at 400 degrees.
4. Remove from oven and cool for 15 minutes.
5. Place veggies (and juice that accumulated on baking sheet) in a food processor. Pulse several times.
6. Add cilantro and a little stock at a time (approx 1/2 cup at a time) until desired consistency.
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