Pork in Green Peanut Sauce

1. 1

   Put the pork, chopped onion, garlic, and salt into a saucepan, cover with water, bring to a simmer, and cook-about 30 minutes (much depending on quality and cut of meat).

2. 2

   Drain the meat, reserving the broth.

3. 3

   There should be about 3 1/4 cups (815 ml) of broth.

4. 4

   Reduce or make up to that amount with water.

5. 5

   Meantime, heat 1 tablespoon of the oil and fry the peanuts (or toast in a toaster oven), turning them constantly, until they are a golden brown.

6. 6

   Crush and transfer to a blender jar.

7. 7

   Add the tomato verde, cilantro, peppercorns, chiles, garlic, and 3/4 cup (185 ml) of the meat broth and blend until smooth (you may need a little more broth, but be careful not to make the sauce too watery).

8. 8

   Heat the remaining 3 tablespoons of oil in a heavy pan and fry the pork and sliced onion together until golden, turning the pieces constantly.

9. 9

   Add the blended sauce and cook for a few minutes longer, stirring and scraping the bottom of the pan all the time.

10. 10

    Add approximately 2 1/2 cups (625 ml) of the broth, then adjust the seasoning and simmer the stew for about 20 minutes, or until well seasoned.

11. 11

    (You may need to dilute the sauce further-it should be of a medium consistency, like thin cream-and it will thicken considerably as it cooks.)

12. 12

    Serve with plenty of the sauce and fresh, hot tortillas.

* Per serving · 4 servings · Values may vary.