This…this is the dish, that I believe was the “closer”. Let me explain. When my husband and I were still dating, he was in the Marines and stationed at Camp Pendleton in California. Just outside one of the base gates was a super tasty Mexican restaurant he discovered. His description of a particular dish made me wonder if I could replicate the flavors or make it similar enough for him to enjoy while at home. One night, I made my version of his Mexican meal; he was over the moon excited about it! Score! Shortly there after, we were engaged. Like I said…the closer.

Happy cooking, y’all.

4 tbp olive oil
3-4 lbs of pork loin, cleaned and cubed
1 tsp salt
1 tsp pepper
3 cloves garlic, finely minced
2 16oz jars of your favorite tomatillo sauce (I like Herdez Salsa verde and Frontera tomatillo salsa, one jar each)
3 tbsp cilantro leaves

In a large Dutch oven over medium-high heat, add your olive oil. When you can see ripples in the oil, add the pork pieces, in batches so they will brown. When your batch is browned on each side, remove the pieces, placing in a bowl. Repeat this step until all the meat is browned. Once you have browned your last batch, add the garlic and stir for 1 minute or until fragrant. Place all reserved meat and their juices back in the Dutch oven. Add in the jars of tomatillo salsa and cilantro. Bring to a boil, reduce to simmer. Allow to simmer, stirring occasionally for about 40-45 minutes. Adjust seasoning, if necessary.

Enjoy this served over Mexican rice, with a side of borracho beans, and guacamole…(those recipes are for a later date.) Or even enjoy the pork pieces served as tacos!