5 tomatillos, husked, washed, and cut in half
1 red onion, sliced
5 to 6 garlic cloves, diced
Salt and pepper
2 to 3 roasted or grilled Anaheim chile peppers, blackened skin and seeds removed*
1 cup Chipotle Salsa**
1 can Fire-roasted, diced tomatoes in juice, or 1 (6-ounce) can tomato sauce
1 (1 1/2 to 2-pound) pork tenderloin roast
Salt, pepper, and cumin to taste
* Learn how to roast and grill fresh chile peppers.
** If you can not find Chipotle Salsa, any salsa of your choice may be substituted. Try one of these delicious Smokey Toasted Arbol Salsa or Roasted Chile Pepper and Tomatillo Salsa.
Preheat oven to 375 degrees F.
Remove the husks before using - the husks are inedible. Tomatillos are very easy to cook with because they do not need to be peeled or seeded. Their texture is firm when raw, but soften when cooked. Rinse before using as the tomatillo is covered by a sticky substance. Do not peel the green skin.
To roast tomatillos, place prepared tomatillos in a baking pan coated with a little olive oil, cut side down. Roast for 35 minutes. Remove from oven and let cool. When cool, cut each 1/2 of tomatillo in 1/2 again; set aside.
Line the bottom of slow cooker (crock pot) with red onion slices, and 1/2 of the diced garlic, and sprinkle with salt and pepper. Lay the pork tenderloin roast on top of the vegetables. Sprinkle the remainder of the diced garlic on top of the pork. Add the roasted chiles, salsa, diced tomatoes or tomato sauce, roasted tomatillos, and additional salt and pepper. Sprinkle a little powdered cumin all over the top and stir gently to mix.
In your slow cooker, cook on low, covered with lid, for approximately 10 hours or until pork is tender and the meat is falling apart.
Serving suggestion: Slice or chunk pork, serve with juice, and all the vegetables on top. Spanish Rice and a colorful coleslaw makes for a very healthy and tasty meal. This pork would also be excellent to shred and serve in tacos.
Makes 2 to 4 servings.