30 minutes
Serves 6
Ingredients:
6 cups water
8 tomatillos (These are small green 'tomatoes' wrapped in a thin paper shell.)
2 jalapenos
Juice of 2 limes
1 Tbsp. minced garlic
1/2 cup chopped cilantro
1/4 cup diced onion
2 tsp. sea salt
2 pounds boneless pork sirloin steaks
2 tsp. salt
2 tsp. black pepper
1/4 cup coconut oil
2 15.5 oz. cans pinto beans
1 tsp. garlic salt
2 Tbsp. milk
12 corn tortillas
Make Dinner:
Bring 6 cups of water to a boil in large saucepan. Peel out paper shell from tomatillos by gently pulling. Add tomatillos to boiling water along with whole jalapenos. Boil for 5 minutes. Remove tomatillos and jalapenos from water, reserving 1/4 cup of water for salsa. Gently remove the stems from the jalapenos. Place 1/4 cup hot water, tomatillos, jalapenos, juice of 2 limes, minced garlic, chopped cilantro, diced onion and sea salt into a blender or food processor. Pulse for 30 seconds or until smooth. Set Salsa Verde aside.
Using a sharp knife, slice pork steaks into strips 1/2 inch wide and 1 inch long. Season pork strips with salt and pepper. Heat 2 Tbsp. coconut oil in a large cast iron skillet over medium high heat. Add pork and sauté for 5 minutes. Add Salsa Verde to pan and reduce heat to medium. Simmer pork in salsa for 15 minutes.
While pork is cooking, heat remaining 2 Tbsp. coconut oil in large skillet over medium high heat. Drain liquid from pinto beans. Add beans and garlic salt to hot oil. Simmer for 5 minutes until heated through. Add milk and reduce heat to medium low. Using an immersion blender, blend beans until creamy and smooth. If beans become too thick, add another 1 Tbsp. milk to thin.
Serve Pork in Salsa Verde with a side of Refried Beans and warm corn tortillas.