Caldo Puerco con Tomatillo
 

                              3 lbs. Pork Loin (Cubed ˝”)                                          1/8 cup Oil

                              8 Garlic Cloves – Minced                                               1 Quart Chicken Broth/Stock

                              6 Jalapenos – Seeded                                                     2 Green Onions - Chipped

                              2 lbs. Tomatillo (Cut in half & stem removed)                  1 Bunch of Cilantro – Chopped

                              2-3 Limes (Juiced)

In 4 quart stock pot, brown pork loin in oil until caramelized (20-30 minutes).  Then add minced garlic and chicken broth.  Cook for 1 hour.  Add jalapenos, tomatillo, green onions and cilantro cook on high for 45 minutes.  Remove from heat and add lime juice.

Chef’s note:  This is exactly served with cornbread and Mexican beer.