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Category: Soups


At Hugo Molina restaurant in Pasadena, you may be served a risotto with caramelized morels and crabmeat in brandy lobster reduction or grilled lamb chops with roasted garlic, goat cheese mashed potatoes and a wild berry Merlot sauce. But at ... Read more

Total time: 1 hour | Serves 4
Note: Fresh masa is available at Latino markets.
  • 2 pounds pork loin, cut into 8 equal pieces
  • 3 cups water
  • 1 teaspoon salt
  • 3 tablespoons butter
  • 2 Roma tomatoes, chopped
  • 1/4 pound tomatillos, husks removed, chopped
  • 2 cloves garlic, chopped
  • 2 cups water or chicken broth
  • 2 whole cloves
  • 5 black peppercorns
  • 2 green onions
  • 1 green bell pepper, cut in chunks
  • 1 bunch parsley
  • 1/4 cup corn masa (not instant masa flour), diluted with 3/4 cup water to make fluid

Step 1Cook pork in 3 cups water with salt over medium heat about 30 minutes. Remove excess liquid.

Step 2Heat skillet until very hot. Add butter. When butter melts, add tomatoes, tomatillos and garlic and fry 2 minutes. Then add 2 cups water, cloves and peppercorns and cook 5 minutes. Remove from heat and blend in blender with green onions, bell pepper and parsley. Add more water or broth if needed for blending.

Step 3Add this mixture to pork and cook 5 minutes. Add some of masa liquid to sauce and cook 5 minutes more. Sauce should be medium thickness. Taste and adjust seasoning.

Each serving:
686 calories; 856 mg sodium; 146 mg cholesterol; 58 grams fat; 11 grams carbohydrates; 28 grams protein; 0.60 gram fiber.
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