Recipe: Southwestern Pork and Cabbage

I had a red cabbage that I needed to use, but wanted something a little lighter than the typical German or Eastern European variations I normally do.  So, I decided to apply some southwest flavor and came up with something that was just really, really darn tasty.

Ingredients:


1/2 head of a large red cabbage, shredded
1 1/4 lbs. boneless pork loin chops, pounded thin and sliced thin
6 tomatillos, peeled, blanched in hot water for 3 - 4 minutes to soften
1/2 large white onion, diced loosely
2 red jalapenos, chopped fine
1 bunch of cilantro, chopped fine
3 tbsp. minced garlic
1 1/2 tsp. ground cumin
1 tsp. chipotle chili powder
1 tbsp. sea salt
2 tbsp. red wine vinegar
3 tbsp. dry white wine
1/2 cup chicken broth
1 tbsp. canola oil

Directions:


Heat the canola oil in a large, deep pan over medium high heat.  Add the garlic and chopped jalapeno.  Saute until fragrant.  Add the sliced pork.  Cook until the pork is almost done, about 8 minutes.  Add the vinegar, white wine, dry spices, salt, and 1/2 of the chicken broth (1/4 cup).  Cover, reduce heat to medium.  Simmer the pork for approximately 15 minutes to tenderize.  Add the cabbage and remaining chicken broth.  Recover.  Cook until the cabbage is completely tender, about 20 - 25 more minutes, stirring infrequently.  Stir in the cilantro and remove from heat.

In a food processor, puree the blanched tomatillos and onion together.  Serve as a side sauce with the pork/cabbage.  Warm some small flour or corn tortillas and serve.

Makes 6 servings.