Mexican pork roast cooked in beer with green sauce

8 Servings

Ingredients

Quantity Ingredient
2.00 Onions; chopped
2.00 Carrots; peeled; sliced
5.00 pounds Loin or shoulder pork roast
2.00 teaspoon Salt
½ teaspoon Oregano
½ teaspoon Ground coriander
¾ cup Beer
2.00 tablespoon Olive oil
1.00 Onion; chopped
1.00 clove Garlic; peeled, chopped
10.00 ounce Tomatillos
½ teaspoon Dried oregano; crumbled
½ teaspoon Dried cilantro
2.00 tablespoon Wine vinegar
1.00 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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