Mexican pork roast cooked in beer w/ green sa

8 servings

Ingredients

Quantity Ingredient
2 Onions; chopped
2 Carrots; peeled; sliced
5 pounds Loin or shoulder pork roast
2 teaspoons Salt
2 tablespoons Olive oil
1 Onion; chopped
1 clove Garlic; peeled, chopped
10 ounces Tomatillos
½ teaspoon Oregano
½ teaspoon Ground coriander
¾ cup Beer
½ teaspoon Dried oregano; crumbled
½ teaspoon Dried cilantro
2 tablespoons Wine vinegar
Salt and pepper

Directions

LISA CRAWLEY TSPN00B

GREEN SAUCE

Heat oil in small skillet. Saute onion and garlic until limp. Drain tomatillos; reserve liquid. Combine tomatillos, ½ 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

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