Mexican Pork Roast Cooked In Beer W/ Green Samain dish, pork, tex-mex ----LISA CRAWLEY TSPN00B---- 2 onions; chopped 2 carrots; peeled; sliced 5 lb loin or shoulder pork roast 2 teaspoon salt 1/2 teaspoon oregano 1/2 teaspoon ground coriander 3/4 cup beer ----GREEN SAUCE---- 2 tablespoon olive oil 1 onion; chopped 1 centiliter garlic; peeled, chopped 10 oz tomatillos 1/2 teaspoon dried oregano; crumbled 1/2 teaspoon dried cilantro 2 tablespoon wine vinegar 1 salt and pepper Heat oil in small skillet. Saute onion and garlic until limp. Drain tomatillos; reserve liquid. Combine tomatillos, 1/2 c. reserved liquid, onion, garlic, oil, oregano, and cilantro in jar of electric blender; puree. Heat skillet over moderate heat. Pour in sauce; cook 10 minutes. Remove from heat; add wine, vinegar, salt, and pepper. Chill sauce; serve with pork. From:Encyclopedia of Creative Cookery, LISA CRAWLEY TSPN00B |
