Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 1 lb $2.99
• Diced Cactus Leaf 1/2 to 3/4 lb $2.69
• Fresh Tomatillo 1 lb $1.19
• Jumbo Yellow Onions 1/2 lb $0.99
• Fresh Jalapeno Peppers 1-2 small peppers $0.99
• Garlic 2 cloves $0.69
• Organic Cilantro 2 tablespoons chopped $1.19
• Fresh Large Ripe Avocado 1 each, optional for serving $0.99
• pantry: olive oil 2 tablespoons
• pantry: ground cumin 1/2 teaspoon
• pantry: dried oregano 1/2 teaspoon
• pantry: salt to taste
• pantry: black pepper to taste
• pantry: chicken broth or water 1/2 cup

Instructions

1. Slice 1 lb pork loin into thin strips. Thinly slice 1/2 lb yellow onion, mince 2 garlic cloves, dice 1-2 jalapenos, husk and rinse 1 lb tomatillos then quarter them, and chop 2 tablespoons cilantro.
2. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Season the pork with salt, pepper, 1/2 teaspoon cumin, and 1/2 teaspoon oregano. Sear 4-5 minutes until browned and nearly cooked through. Remove to a plate.
3. Add remaining 1 tablespoon olive oil and the sliced onion. Cook 3 minutes until softened. Add jalapeno and garlic and cook 30 seconds.
4. Add the 1 lb tomatillos and 1/2 cup broth or water. Cook 6-8 minutes, stirring occasionally, until the tomatillos soften into a chunky sauce.
5. Stir in 1/2 to 3/4 lb diced cactus leaf and cook 4-5 minutes until tender and no longer slippery.
6. Return the pork and any juices to the skillet. Simmer 2-3 minutes until the pork is cooked through and coated in the tomatillo-cactus sauce. Stir in chopped cilantro.
7. Serve in shallow bowls, optionally topped with sliced avocado. For plating, spoon the saucy nopales and tomatillos first, then mound the pork on top so the green sauce frames the meat.