4.8 – 4 reviews • Gluten Free
| Level: |
Easy |
| Total: |
1 hr 20 min |
| Active: |
35 min |
| Yield: |
4 servings |
Ingredients
- 2 pounds tomatillos
- 5 cloves garlic
- 2 jalapenos, stems removed
- 2 limes, halved
- 1 medium red onion, large diced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1/2 cup olive oil
- 1 cup fresh cilantro with stems
- 1 pound ground pork
- Olive oil, for cooking
- 2 cups light beef broth
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 2 teaspoons lime juice
- Sliced jalapeno, sliced green onions and chopped fresh cilantro, for garnish
Instructions
- For the base mix: Preheat the oven to 350 degrees F.
- Shuck and wash the tomatillos, then place on a large baking sheet with the garlic, jalapenos, limes and onion. Sprinkle the coriander, cumin and salt over the veggies, then pour the oil over all of it. Roast until browned, about 45 minutes. Remove the limes and squeeze the juice over the veggies, then pour the ingredients into a food processor. Add the cilantro and blend well. Set base aside.
- For the final dish: Brown the pork in just enough olive oil to coat the bottom of a large stockpot on medium-high heat, stirring frequently, until fully cooked. Add the base mix, beef broth, coriander, cumin and salt. Allow to come to a simmer, then add the lime juice. Garnish with sliced jalapeno, green onion and cilantro.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
743 |
| Total Fat |
62 g |
| Saturated Fat |
14 g |
| Carbohydrates |
26 g |
| Dietary Fiber |
7 g |
| Sugar |
12 g |
| Protein |
25 g |
| Cholesterol |
82 mg |
| Sodium |
1372 mg |