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Oven 400 F > 300 F Cooking time: 3 hours Serves 4-6 |
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1 whole (2 lb) pork tenderloin 2 Tbsp olive oil ¼ tsp black pepper 1 tsp chili powder |
Cut the tenderloin lengthwise and widthwise into four long pieces. Drizzle with olive oil and sprinkle with black pepper and chili powder.
Grill on a hot grill for 3-5 minutes each side to sear the meat. If the grill is not handy, sear the meat in an oiled heavy skillet over med-high heat. |
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¼ cup olive oil 1 x-large can (27 oz) whole green chilies 1 sweet yellow onion 3 cloves garlic 1 tsp dried oregano 1 Tbsp chopped jalapeno pepper ~ more if you like it hot! |
Chop the onion and mince the garlic.
Layer into a casserole baking pan:
Olive oil ½ can green chilies Pork pieces Onion, garlic, oregano & jalapeno ½ can green chilies Pour all of the liquid from the can of chilies over top.
Cover tightly with a lid or foil and place into the oven at 400 F. Turn down the temperature to 300 F and roast for 2 hours. |
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3 Tbsp flour ½ cup warm water 2 tsp salt 1 x-large can (27 oz) whole green chilies |
Place the warm water in a drinking glass and add the flour. Mix the flour and warm water vigorously with a fork to dissolve.
Remove the pork from the oven, stir and add the flour-water and salt. Add the second can of chilies on top. Cover tightly and roast an additional hour. Remove from the oven and pull apart the pork with two forks. |
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2 dozen soft corn tortillas |
When you are ready to eat, heat a heavy skillet (cast iron is best) to medium-high. Warm the tortillas one at a time for about 15 seconds on each side. You can probably fit 2-3 in the bottom of the skillet at a time, slightly overlapping. Line a basket with a clean dish towel and keep them warm inside the towel.
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Serve the Pork Verde with the warm tortillas. Add sides of rice, corn and spicy black beans for a complete plate.
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