If you’re looking for a delicious new dish to try out in your home today, be sure to check this one out from Chef Bill Fuller!

Posole Verde and Pan-Roasted Pork Tenderloin

Serves 4

  • 2 ea. Pork tenderloins, trimmed
  • 4 ea. Fresh bay leaves
  • 1 Tbs. Dried Mexican Oregano
  • Salt and pepper
  • Olive oil
  • Posole Verde
  • 3-4 ea. Sliced radishes
  • Pico di Gallo
  • Warmed flour tortillas

1) Preheat oven to 450°F.

2) Halve tenderloins. Tie a narrow end to a large end with 2 bay leaves between. Season surface well with salt, pepper, and dried oregano.

3) Heat skillet to high heat, add oil, place tenderloin in skillet. When well-browned turn and brown on other sides. Place pan in 450 oven and allow to finish to medium. Remove from oven and allow to rest for 5-10 minutes.

4) Ladle Posole Verde into a shallow bowl. Slice pork tenderloin and fan across the top. Sprinkle with sliced radish and pico di galllo.

5) Eat with tortillas.

Posole Verde

  • 2 Lb Peeled, washed tomatillos
  • 2 ea. Whole jalapenos, de-stemmed and de-seeded
  • 2 ea. Large mild green chilis (mild Anaheims)
  • 1 C Rough chopped white onion
  • 8 ea. Whole garlic cloves
  • 1 qt. Drained, rinsed cooked white posole (hominy)
  • Juice of 1-2 limes
  • Salt and pepper
  • ¼ C. Chopped Cilantro

1) Clean tomatillos by immersing in cold water and removing skins

2) Place tomatillos in a wide, shallow baking dish with jalapenos, chilis, onion, and whole garlic cloves.

3) Roast in a pre-heated 450° oven for about 20 minutes until soft and browned. (Can also be roasted in a pan over a hot grill with the lid on.)

4) Pass through a food mill on the medium mesh blade.

5) Add posole and chopped cilantro to strained sauce and combine thoroughly. Bring to a simmer.

6) Season to taste with salt and pepper.

Pico di Gallo

  • 1 C. Diced ripe Roma tomatoes
  • 1-2 cloves Garlic, chopped
  • Juice of 1 lime
  • 1 Tbs. Extra virgin olive oil
  • Salt and pepper to taste
  • ¼ C Cilantro, Chopped

1. Combine all ingredients