10–12 tomatillos (1 lb), coarsely chopped
4 cloves garlic, coarsely chopped
1 medium green bell pepper, coarsely chopped
1/2 jalapeño pepper, finely chopped
1 bunch fresh cilantro, coarsely chopped and divided
1 pork tenderloin (about 1 lb)
2 teaspoons ground cumin
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
2 teaspoons canola oil, divided
8 oz fresh prediced onions (1 1/2 cups)
1 (10-oz) bag frozen brown rice
- Remove skin from tomatillos and rinse well; chop tomatillos (4 cups).
- Chop garlic, bell pepper, 1/2 jalapeño pepper (1/2 teaspoon), and cilantro (1 cup).
- Zest limes (3 teaspoons); squeeze for juice (2 tablespoons).
- Cut pork into bite-size pieces (wash hands).
- Combine pork, cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon oil. Preheat large stockpot on medium-high 2–3 minutes. Place pork in pan; cook 2–3 minutes to brown.
- Place remaining 1 teaspoon oil in pan, then add onions, tomatillos, and garlic; cook 3–4 minutes or until onions are softened. Stir in lime zest and juice. Cover and reduce heat to medium-low; simmer 60–65 minutes or until pork is tender and 145°F.
- Stir into pork: bell peppers, jalapeños, and 1/2 cup cilantro; cook 4–5 minutes or until peppers are tender. Prepare rice in microwave following package instructions. Stir in remaining 1/2 cup cilantro and remaining 1/4 teaspoon each salt and pepper. Serve pork over rice.