	If you need fresh tomatillos* to make the salsa buy these ones because they will arraive fresh to your house and they are of very good quality*.

	The epazote* gives a very Mexican flavor to this recipe, you cannot leave it out*.

	Use the best skillet that there is to cook this dish with the “Woll Diamond Skillet"* – a skillet that really is made of diamonds*.

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Pork with Zucchini and Corn
in Green Salsa

This dish is very popular among Mexican housewives because it meets many important requirements... it is economic, it is nutritious, it is easy to make and everybody likes it.

What you will see on the plate is a very interesting combination of ingredients and textures . On one side is the pork’s firm flavor, which is combined with a green salsa to give a spicy and fresh touch. You will also find zucchinis and golden corn, that give a touch of lightness and sweetness to the dish.

The pork with zucchini and corn in green salsa is an excellent main course, that can be served with white rice or red. Corn tortillas can also be put on the table to make tacos with this dish – they are a delicacy.

About the Recipe

This recipe is not complicate to make, you will like it a lot.
We give the recipe with pork loin because it is very easy to cut.
To season this stew epazote is used and if you don’t get it fresh 2 teaspoons of dried epazote can be used.
When this dish is cooked, preferably use a saucepan that is not too tall so it has a better consistency.
The total preparation time is of 35 minutes.
The recipe serves 4 portions.

Ingredients

28.2 oz of Pork Loin

2 Zucchinis (10.5 oz)

1 cup of canned Golden Corn Kernels (7 oz)

8 Tomatillos (14.1 oz)

1 Serrano Pepper (.4 oz)

1/4 of an Onion (1.2 oz)

1 Garlic clove (.1 oz)

2 Coriander sprigs (.7 oz)

2 Epazote sprigs (.7 oz)

2 tablespoons of Olive Oil

Pepper to taste

1 tablespoon of Salt

Cookware

1 Saucepan with Lid

1 Blender

1 Chopping Board

1 Kitchen Spoon

1 Turner

1 Knife

Directions

Prepare the Green Salsa

Put in a saucepan:

8 Tomatillos.
1 Serrano Pepper.
The enough Water to cover all the ingredients.

Bring the saucepan water to a boil over high heat.
Leave the saucepan ingredients cooking in the boiling water for about 5 minutes, until the tomatillos turn to a lighter color.

Don’t cook the tomatillos for a long time because its skin breaks and its flavor becomes bitter.

Transfer from the saucepan to a blender, with a kitchen spoon, the tomatillos and the chili that were cooked.
Also add in the blender:

1/4 of an Onion.
1 Garlic clove.
2 Coriander sprigs.
Pepper to taste.

Blend very well the ingredients, then set aside.

Fry the Pork

Dice 2 zucchinis and 28.2 oz of pork loin; then set aside.
Heat in the saucepan over medium-high heat 2 tablespoons of olive oil.
Put in the saucepan the pork loin dices that were cut and fry them for about 5 minutes, until they are moderately cooked; stir regularly.

Cook the Pork

Put in the saucepan, along with the pork:

The Green Salsa that was prepared.
The dices of the Zucchinis that were cut.
1 cup of canned Golden Corn Kernels.
2 Epazote sprigs.
1 tablespoon of Salt.

Mix the saucepan ingredients and bring the green salsa to a boil over high heat.
When the salsa boils reduce to medium heat, cover the saucepan and cook the ingredients for about 20 minutes, until the pork is well cooked and the salsa thickens; stir occasionally.
When the cooking is done discard the 2 epazote sprigs.