Tomatillo & Green Chile Pork Stew
1 leaner – 3 greens – 1 healthy fat – 3 condiments (per serving)
4 servings Ingredients: • ¼ tsp ground black pepper • ¼ cup cilantro, chopped • ½ tsp dried Mexican oregano (may use regular oregano) • 2 cloves garlic • 8 large romaine or green lettuce leaves, divided • 1 jalapeno, seeds and membranes removed, thinly sliced • 4 lime wedges • 2 lbs. boneless pork loin, cut into bite-sized cubes • 1 cup sliced radishes • ¼ tsp salt • 2 scallions, chopped • ½ cup sour cream • 1 lb. tomatillos, trimmed and chopped • 2 serrano chilies, seeds and membranes removed, chopped
Directions:
1. Combine garlic, scallions, tomatillos, serrano chilies, 4 lettuce leaves, and oregano in a blender; puree until smooth.
2. Place pork and tomatillo mixture in a medium pot. The pork should be covered by 1-inch of puree; if not, add water until it is. Season with salt and pepper, cover, and bring to a simmer. Simmer on low for 20 minutes.
3. Finely shred remaining lettuce leaves.
4. When stew is finished cooking, equally divide into four bowls. Garnish each bowl with 1 tablespoon of cilantro, a ¼ cup of sliced radishes, a ¼ of the finely shredded lettuce and sliced jalapenos, 1 lime wedge, and 2 tablespoons of sour cream.
