3lb pork tenderloin
2 packets Goya Sazon saffron
2T olive oil
15 medium size tomatillos
2 tomato’s
2 large poblano chili’s
1 yellow onion
2 cloves garlic
1/2 cup cilantro
Juice 1 lime
2 cups veggie broth
I did this in 2 phases.
1st: Sous vide the pork at 135 for 24 hours with the sazon and oil. Cut in 1/2 and reserve 1/2 for another day of tacos. If you don’t have a sous vide, pressure cooking with above and 1cup water for 45 minutes is similar. If you don’t have either, can roast at 225 per pound accordingly.
Next: Roast poblanos, garlic, tomatillos, tomatoes, and onions @400 with a splash of olive oil over all of it for 15-20 minutes. Blend until smooth. Heat mixture until bubbly, add 1/2 broth, lime, cilantro, and salt to taste. Shred or cube pork and add. Simmer for two hours. If too thick, add more broth. If too thin, add smashed plantain.
Serve with tortillas, avocado, chihuahua cheese, maybe fried polenta slices?
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