1 pound fresh tomatillos
3 Anaheim chilies, roasted, peeled, seeded, and diced
3 green onions, sliced
2 cloves garlic, chopped
1 jalapeno pepper, seeded and diced
2 tablespoons fresh lime juice
1 teaspoons sugar
2 teaspoons oil
1 ½ pounds lean pork tenderloin, cut into ¾ inch chunks
¼ cup chopped fresh cilantro
½ teaspoon salt
1. Place tomatillos in a medium saucepan with a small amount of water. Cover and simmer for about 5 minutes until soft.
2. Drain tomatillos and place in a blender container with the Anaheim chilies, green onions, garlic, and jalapeno pepper. Blend on low speed until fairly smooth. Stir in lime juice and sugar and pour back into saucepan; set aside.
3. Heat oil in large skillet. Add pork to skillet; cook and stir over high heat for about 5 minutes to brown; add to the pan with the sauce. Bring to boil; reduce heat and simmer, covered for 50 minutes.
4. Remove cover and cook for 10 minutes more. Stir in cilantro and salt. Serve with ½ cup cooked brown rice.