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Servings: Four servings
This is a tasty, quick and easy dish with warming southwestern flavors. We have it courtesy of our neighbor Bill Weatherford.
A dutch oven is the best way to cook it, or use a 5 or 6 quart pot.
We used a 19-ounce can of green enchilada sauce and one 7-ounce can of salsa verde to keep the liquid and heat down. It was still good, long-simmered in the dutch oven on the stove top.
2 tablespoons olive oil or corn oil
1 ½ pounds pork loin, fat trimmed, cut into 1 inch cubes
1 onion chopped
12 ounces trimmed, sliced mushrooms
3 cloves garlic, minced
1 28-ounce can green enchilada sauce
2 7-ounce cans tomatillo salsa (salsa verde)
Heat oil at medium high temperature. Brown meat well on all sides, a few at a time so they don't crowd and steam rather than brown. Do it in batches if you don't have room at one go. Remove with slotted spoon and set aside.
Add mushrooms, garlic, and onions to same pan and stir fry until the onions are limp, 5 minutes or more. Add the sauces and meat back and bring to simmer. Cover and lower heat. Cook another 15 minutes at least, and an hour or more to really tenderize/slow cook the meat.
Serve in bowls with condiments including cheese, sour cream, avocado, cilantro. We also passed corn tortillas on the side, and you may be tempted to wrap the meat and condiments in them.
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