Pork Tenderloin a la Mexicana

 

 

What you will need:

2

lg

Poblano Chiles – broiled and skin removed

1 ½

lbs

Pork Loin – cut in 1-inch cubes

1

med.

White Onion – sliced in quarter circles

4

cloves

Garlic – minced

1

28 oz can

Diced Tomatoes (Fire-Roasted if you can)

¾

c.

Beef Broth

½

c.

Chopped Cilantro

 

 

Salt to taste

 

What you do:

1. Roast the chiles and put in bag to steam the skin off – 5 minutes.  Remove skin and slice into 1-inch pieces.

2. Brown the pork in a pan with salt.  Set asidePork - A la Mexicana (2)

3. Sautee the onions in oil for about 5 min.

4. Add the garlic for another 3 min.

5. Add the tomatoes and beef broth and let thicken – 5 to 10 minutes

6. Add the pork and cilantro and simmer another 5 to 10 minutes

 

This is a very tasty and authentic recipe I got from Rick Bayless’ Book “Everyday Mexican”.  It is really easy to make and you can change it up however you like.  I made it pretty much the way he said and it turned out great.  Wait a minute, actually I breaded the pork in a flour and potato flour mixture before frying.  I think it would be good either way. 

 

You can substitute another meat if you want and you can eat it as is or we thought it’d be great in a soft corn tortilla.

 

Pork - A la Mexicana (1)

 

I’m trying to understand Mexican cooking and I am starting to get an idea of how it goes and how I could take anything and cook it in a Mexican style.  The flavors can be so simple to be deceptive or they can be complex.  So far, the simple recipes are great and EASY to make.  Your friends and family would be very impressed if you served this up one evening for dinner.

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