Pulled Pork Tenderloin With Tomatillos And Poblano Pepper
Mounds of veggies melt into a Latin-inspired sauce for this slow-cooked pork meal. Warm up with this dish that has a little kick to keep you going in the cold weather.
Heat oven to 400 degrees. Heat a large French/Dutch oven or oven-safe stockpot over medium-high heat. Season 2 pounds pork tenderloin, fat trimmed and cut into 2-inch cubes, with 1 teaspoon salt and 1/2 teaspoon pepper.
In two batches, sear the pork in the pot until brown on all sides. Remove and let rest on a plate. In a food processor, roughly chop 8 tomatillos (husked and stems removed, or canned), 1 large tomato, 2 poblano peppers (stems removed), 1 jalapeño pepper (stem removed, and seeds removed to make it less spicy), 1/2 yellow onion and 2 cloves garlic. This may take multiple batches. (If you don’t have a food processor, you can chop everything by hand.) Add all the veggies and half a bunch of freshly chopped cilantro to the pot and sauté for 5 minutes, scraping the bits of pork and juices from the bottom of the pan. Add 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon chili powder, salt and pepper to the veggies, and sauté another minute until the spices are fragrant. Add the pork, and the juices on the plate, along with 1 cup pale ale (or similar beer) to the pot. Cover and place in the oven for 30 minutes.
Give the mixture a stir and turn the oven down to 250 degrees. Let cook for 3–4 hours, stirring every hour, if possible, until the pork falls apart. Serve over rice or in toasted corn tortillas, with the other half bunch of the cilantro for garnish. Avocado and green onion also make delicious garnishes.