@ossobuco,
Ok, the pork turned out fabulously.
But Marco and I worked it differently, enough so that I'll post my take. I have to do this now or I'll forget - not that you should follow me, but that I remember so I can do this again.
2 1/2 to 3lbs. pork loin ( 1/2in. cube )
I used pork sirloin, which turned out to be ok. Hard to cube. I'd guess between 1/2" and 1", rather like getting stones at a stoneyard.
1 tbsp. Salt
1 1/2 teas. Pepper
1 teas. garlic powder
(flakes)
2 teas. chili powder
(me, chimayo chile)
1/4 teas. Cumin
4 tbsp. olive oil
2 1/2 cups water
The green sauce
1 ½ lbs. Fresh tomatillos
1 large onion
2 green or anaheim chili’s or poblanos
(2 long jalapenos)
4 cloves fresh peeled garlic
½ teas. Salt
¼ teas. Pepper
¼ teas. Sugar
Start by cutting your pork into 1/2 inch cubes
(sort of) and add to a large ziplock bag. Add the salt, pepper, garlic powder, chili powder, cumin and olive oil to your bag. (Do not add the water) Close the bag leaving a little bit of air in it and “smoosh” it around to thoroughly mix the seasoning into the pork. Reopen the bag and remove as much air as you can and close. Set this aside to marinate for at least 30 minutes.
That part was easy.
While your pork is marinating ( I put it in the refrigerator about an hour), peel the outer shell of the tomatillos off and wash them to remove the sticky residue, cut them in half. Slice the onion into 8 equal size pieces. Slice your chili’s in half, remove the stems and de-seed them. Transfer your tomatillos, onion and chili’s along with the 4 cloves of garlic into a baking dish and bake in a preheated 250 degree oven for 2 hours. Remove from the oven and let it cool slightly.
That part was easy too.
Add to a blender along with the salt, pepper, oregano, garlic powder and sugar.
What oregano? I added a fat teaspoon of mexican dried oregano.What garlic powder - there are already four garlic cloves. The garlic powder goes with the pork.
Start your blender on pulse to get it started and then to blend making sure that everything gets blended. You might have to do this in a few batches. Set this aside until your pork is ready for it.
(Easy)
After your pork has marinated, add it to a large deep skillet preheated to high. You will want a pan big enough to hold the pork and the sauce. A good way to know if your pan is hot enough is to add a few drops of olive oil to it and when it starts to smoke, it’s ready. Sear your pork on all sides, stirring often, this will take about 20 minutes or so.
I've always questioned searing. I don't do all four sides, especially with small bits.
Once the pork has seared, stir in your sauce along with about 2 1/2 cups of water and bring to the boil.
(This brings up the sauce, don't worry about separating it from the meat, it is little enough.) Reduce heat to the lowest possible setting and cover. Your looking for a very low simmer, it should barely even bubble. Cook for about 1 1/2 hours stirring occasionally.
I did what Marco did, baked it, at 250, but only for an hour and fifteen minutes.
Seriously delicious. We used different cuts of pork and I live at high altitude.
Whatever - very good.
I see the color thing doesn't work for me and my new computer system. I suppose I have to enable it.