Title: Mexican Pork Roast Cooked in Beer W/ Green Sa
Categories: Pork Entree Tex
Yield: 8 Servings
| LISA CRAWLEY TSPN00B |
| 2 | | Onions; chopped |
| 2 | | Carrots; peeled; sliced |
| 5 | lb | Loin or shoulder pork roast |
| 2 | ts | Salt |
| 1/2 | ts | Oregano |
| 1/2 | ts | Ground coriander |
| 3/4 | c | Beer |
| GREEN SAUCE |
| 2 | tb | Olive oil |
| 1 | | Onion; chopped |
| 1 | cl | Garlic; peeled, chopped |
| 10 | oz | Tomatillos |
| 1/2 | ts | Dried oregano; crumbled |
| 1/2 | ts | Dried cilantro |
| 2 | tb | Wine vinegar |
| | | Salt and pepper |
Heat oil in small skillet. Saute onion and garlic until limp. Drain
tomatillos; reserve liquid. Combine tomatillos, 1/2 c. reserved liquid,
onion, garlic, oil, oregano, and cilantro in jar of electric blender;
puree. Heat skillet over moderate heat. Pour in sauce; cook 10 minutes.
Remove from heat; add wine, vinegar, salt, and pepper. Chill sauce; serve
with pork. From:Encyclopedia of Creative Cookery, LISA CRAWLEY TSPN00B