2 cloves garlic
2 scallions, chopped
1 lb. tomatillos, trimmed and chopped
2 serrano chilies, seeds and membranes removed, chopped
8 large romaine or green lettuce leaves, divided
½ teaspoon dried Mexican oregano (may use regular oregano)
1½ lbs. boneless pork loin, cut into bite-sized cubes
¼ teaspoon each: salt & pepper
¼ cup cilantro, chopped
1 cup sliced radishes
1 jalapeno, seeds and membranes removed, thinly sliced
4 lime wedges
1. Combine garlic, scallions, tomatillos, serrano chilies, 4 lettuce leaves, and oregano in a blender; puree until smooth.
2. Place pork and tomatillo mixture in a medium pot. The pork should be covered by 1-inch of puree; if not, add water until it is. Season with salt and pepper, cover, and bring to a simmer. Simmer on low for 20 minutes.
3. Finely shred remaining lettuce leaves.
4. When stew is finished cooking, garnish with cilantro, radishes, finely shredded lettuce, sliced jalapenos, and lime wedges.
Yields 4 Servings ~ Per Serving – 1 Lean, 3 Greens, 3 Condiments