Pork Tenderloin And Tomatillo Soup
Ingredients:
2 pounds pork tenderloin cut into bit size cubes - this soup is very good without meat
salt and pepper
1/4 cup flour
1 1/2 cups diced celery - can use diced broccoli stalks for all or part
1 cup chopped onion
2 cloves garlic, minced
1 cup julienne cut carrots
1 large potato cut into cubes
1 pound tomatillos, husks removed, washed and diced
1 pound tomatoes, diced
1 tablespoon ground cumin
2 teaspoons chili powder
pinch dried oregano
4 cups vegetable or chicken stock
hot sauce, to taste
salt and pepper, to taste
Extra virgin olive oil
Directions:
1. Sprinkle pork pieces with salt and pepper and dredge in the flour. Set aside
2. Heat a heavy bottomed pot on the stove and add just enough olive oil
to lightly coat the bottom of the pan. Add the pork and cook until
nicely browned. Remove and set aside.
3. Add some more oil if needed and add the celery onion, garlic,
carrots, potato, tomatillos, tomatoes, ground cumin, chili powder and
oregano. Saut for about 3-5 minutes until very fragrant.
4. Add pork pieces back to the pot. Add the chicken stock and bring to a
boil. Reduce heat to a simmer and allow to simmer for about 30 minutes
or until vegetables are tender. Season with salt, pepper and hot sauce
if desired.
TOMATILLO RELISH:
8 ounces tomatillos (about 3 medium), finely chopped
3 tablespoons fresh cilantro leaves, roughly chopped or torn
1 tablespoon lime juice (1 to 2 limes)
1 tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
2 cloves garlic, minced
1 jalapeno, seeds and ribs removed if desired, finely chopped
1/2 medium red onion, finely chopped
For the tomatillo relish: Mix together the tomatillos, cilantro, lime juice, vinegar, sugar, salt, garlic, jalapenos and onions in a large mixing bowl until well combined. Cover and refrigerate for 1 hour to allow the flavors to marry.
Tomatillo Guacamole
Recipe courtesy Kelsey Nixon Show: Kelsey's Essentials
Ingredients
6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces)
3/4 cup coarsely chopped fresh cilantro leaves
1 avocado, halved, pitted, peeled and diced
1/2 onion, coarsely chopped
1/2 jalapeno, coarsely chopped with seeds
2 cloves garlic, smashed and quartered
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon salt
Directions
Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
Tomatillo Dressing
Ingredients
4 tomatillos, roughly chopped
14 cup roughly chopped scallions
2 cloves garlic
1 jalapeno pepper, roughly chopped with seeds
1 cup mayonnaise
1 cup sour cream
1/3 cup buttermilk
12 bunch fresh cilantro, leaves picked
Juice of 2 limes
1 12 teaspoons salt
Directions
Place the tomatillos, scallions, garlic, jalapeno, mayonnaise, sour cream, buttermilk, cilantro, lime juice, and salt in blender and blend until smooth. Store leftover dressing, covered tightly, in the refrigerator for up to 1 week.
