1 lb pork-cubed
5 tomatillos
3 chiles serranos
1 med white onion
1/3 of a cilantro bunch
4 cloves of garlic

Cook the pork and brown it. Drain fat if you prefer. Meanwhile, wrap the green tomatoes, chiles and garlic wrap in tin foil and place them in a pot. Cover and heat on medium high until the tomatoes are soft. Stir occasionally to heat evenly. It is ok if they are a little burnt or if they liquify (if just makes it tastier).

Once veggies are soft, blend (in food processor or blender) with the onion and cilantro. Pour the sauce over the meat and simmer for about 10 to 15 minutes on medium low (the longer the better).

After about 5 minutes throw a sprig or two of cilantro and cover to continue simmering.

This recipe is great because nothing has to be exact. Add more chiles if you like it spicier. Three chiles is about medium hot.

If you love garlic, add some more. If you're not big on cilantro, use less.

Enjoy with some homemade white corn tortillas and sopa de aroz.

Submitted by: Robyn