Pork Slices In Mole Verde
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped blanched almonds||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Mexican green tomatoes||2 Can (20 oz) (Tomatillos)|
|Minced fresh coriander/1 teaspoon dried coriander||1 Tablespoon (Cilantro)|
|Minced canned green chilies||3 Tablespoon|
|Chicken stock/2 cups water plus 2 chicken bouillon cubes||2 Cup (32 tbs)|
|Cooked pork loin roast slices||8|
|Lettuce leaves||1 Small|
|Pickled mild chilies||2 (Whole)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
Combine onion, almonds, and oil in a saucepan.
Cook over medium heat until onion is soft.
Turn contents of cans of green tomatoes into an electric blender and blend until smooth (or force green tomatoes through a sieve).
Add puree to onion mixture and stir in coriander, chilies (to taste), and stock.
Bring to boiling, reduce heat, and simmer, uncovered, until reduced to 2 1/2 cups; stir occasionally.
Arrange meat in a large skillet, sprinkle with salt to taste, and pour sauce over meat.
Cover, bring slowly to boiling,reduce heat, and simmer about 10 minutes, or until thoroughly heated.
Arrange sauced meat on a platter.
Garnish with lettuce and chilies.
Accompany with sour cream.