Tomatillo Braised Pork Loin With White Beans And Bacon Recipes

Steps:

• In a small dry skillet over medium heat, toast coriander and cumin seeds until aromatic, 1-2 minutes. Remove from skillet. Crush seeds using a spice grinder or mortar and pestle; set aside., Sprinkle pork with salt and pepper. In an ovenproof Dutch oven, brown roast in oil on all sides. Remove and set aside. Add tomatillos and onion to the pan; saute until tomatillos are tender and lightly charred. Add the garlic and crushed spices; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in 8 cups broth and return roast to pan. Bring to a boil. Cover and bake at 350° until pork is tender, 3 to 3-1/2 hours., Meanwhile, in a large heavy saucepan, bring broth to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the sides of the pan, 15-20 minutes. Serve with pork.

Steps:

• Heat the broiler. Lay the whole tomatillos and serranos on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and let roast until the tomatillos are softened and splotchy black in places (the skins will split), about 5 minutes; your goal is to cook the tomatillos through while they roast, which means they'll change from light bright green to olive green on the top side. With a pair of tongs, flip over the tomatillos and chiles and roast the other side for another 4 to 5 minutes or so. Set aside to cool. Turn the oven down to 425 degrees. Separate the onion into rings and, on a similar pan or baking sheet, combine them with the garlic. Place in the oven. Stir carefully every couple of minutes, until the onions are beautifully browned. (They're going to look wilted and translucent, even have a touch of char on some of the edges.) The garlic should feel soft and be browned in spots. The total roasting time will be about 15 minutes. Cool to room temperature. In a food processor, place the onion-garlic mixture and the serranos, and pulse until moderateley finely chopped, scraping everything down with a spatula as needed to keep it all moving. Scoop the mixture into a large bowl. Without washing the processor, coarsely puree the tomatillos with their juice, no need to peel off their darkened skin or cut out their cores. Stir them into the chiles. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro. Taste and season highly with salt. Taste again and, if you like, add just enough sugar to take the edge off the bright tanginess of the tomatillos. If you are planning to use your salsa right away, simply pour it into a bowl and it is ready, or refrigerate it covered and use within 5 days.;
• In a medium saucepan, combine the beans with 3 cups of water and the herbs and bay leaves. Partially cover the pan and bring to a good rolling boil over high heat. Reduce the heat to medium low and simmer the beans very gently (still partially covered) until they are tender, about 1 hour (if you simmer them gently enough, they won't begin to fall apart before becoming thoroughly tender). Add more water if the beans ever begin peeking up above the surface of the water. While beans cook, in a 6 quart Dutch oven cook the bacon slices over medium heat, turning them occasionally, until thoroughly crispy. Remove to drain on paper towels, and when cool, crumble. Tip the Dutch oven slightly, spoon off most of the fat that collects, and add it to the simmering beans. Heat the oven to 325 degrees. If your pork loin roast is in 2 sections that have been tied together, untie them. Sprinkle the meat liberally with salt. Heat the Dutch oven over medium-high until quite hot. Lay in the pork and brown thoroughly on all sides, about 10 minutes total. Pour in the salsa and nestle in the epazote if you it. Cover the pot and place it the oven. Cook until the pork registers about 150 degrees on a meat or instant-read thermometer; the meat will feel rather firm (not hard) to the touch, and cutting into the center will reveal only the slightest hint of pink. The total cooking time should be about 45 minutes. Remove the epazote and set the pot aside uncovered. When the beans are tender, season them with about 1 teaspoon salt, let stand for a few minutes for the beans to absorb the seasoning, then drain off their cooking liquid. Remove the pork to a cutting board, add the beans to the pork pot, set over medium heat and season with salt. Slice the pork, laying the slices slightly overlapping on a warm serving platter. Spoon the beans and sauce around the meat, sprinkle everything with the crumbled bacon, garnish with herb sprigs and carry to the table.

Steps:

• Preheat oven to 300 degrees. Drain the soaked beans in a colander and rinse them with cold running water. In a medium heavy casserole, combine the mustard, vinegar, ginger, brown sugar, onion and chicken stock. Whisk together until evenly blended and add the beans.
• Trim any tough outer skin from the salt pork and pork hocks and add them to the casserole, placing the bacon in the center and 1 hock on either side. Bake in the warm oven for 3 hours, or until the beans have absorbed most of the liquid and the remaining sauce is thick. Stir occasionally to keep the beans evenly moistened, and add up to 1 cup water if necessary to keep the beans from scorching. About 1 hour before the beans will be done, combine all the ingredients for the garnish in a small glass bowl and toss together well. Pull the meat off the bones, cut the bacon into chunks and serve each bowl garnished with a spoonful of the vegetable salsa.

Steps:

• In a medium-size saucepan, combine the beans with a generous 3 cups of water, add the herbs and bay leaves, partially cover and set over high heat. When the pot comes to a good rolling boil, reduce the heat to medium-low and simmer the beans very gently (partially covered) until they are tender, about 1 hour. Add more water if the beans ever begin peeking up above the surface of the water. While the beans cook, in a medium-size (6-quart) Dutch oven, cook the bacon slices over medium heat, turning them occasionally, until thoroughly crispy. Remove to drain on paper towels; when cool, crumble. Tip up the Dutch oven slightly on one end and spoon off most of the fat that collects, adding it to the simmering beans. Heat the oven to 325 degrees. If your pork loin roast is in two sections that have been tied together, untie them. Sprinkle the meat liberally with salt. Set the Dutch oven over medium-high heat, and, when quite hot, lay in the pork. Brown thoroughly on all sides, about 10 minutes total, then pour in the salsa. Set on the pot's cover and place in the oven. Cook until the pork registers about 150° on a meat or instant-read thermometer-the meat will feel rather firm (not hard) to the touch, and cutting into the center will reveal only the slightest hint of pink. The total cooking time should be about 40 minutes. When the beans are tender, season them with salt, usually about 1 teaspoon. Let stand a few minutes for the beans to absorb the seasoning, then drain off their cooking liquid. Remove the pork to a cutting board, add the beans to the pork pot, set over medium heat and season with salt. Slice the pork, laying the slices slightly overlapping on a warm serving platter. Spoon the beans and sauce around the meat, sprinkle everything with the crumbled bacon, garnish with herb sprigs, and carry to the table.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Place rice into the bottom of a Dutch oven; add water, tomatoes, onion, green chile peppers, ancho chile peppers, chicken bouillon, oregano, and cloves. Place roast on top of the rice mixture; season with salt and pepper. Pour salsa verde over roast. Cover Dutch oven.
• Bake in the preheated oven for 6 hours.
• Discard pork bones and ancho chile peppers. Shred pork and return to Dutch oven; stir. Transfer pork mixture to a serving plate using a slotted spoon, draining well.