Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 4

How to Make It

Step 1    

In a medium bowl, combine the za'atar with the oil and a generous pinch of salt. Add the pork, turn to coat and let stand at room temperature for 30 minutes.

Step 2    

Meanwhile, roast the poblanos directly over a gas flame or under a broiler, turning frequently, until blackened; transfer to a bowl, cover with plastic wrap and let cool slightly. Peel and seed the chiles; cut into thin strips.

Step 3    

In a large nonstick skillet, heat 1 tablespoon of the oil from the pork marinade. Add the pork and cook over high heat, turning once, until white throughout and lightly browned, 5 minutes. Transfer the pork to a platter.

Step 4    

Add any remaining marinade oil to the skillet. Add the onion and poblano and cook over moderately high heat, stirring, until the onion is softened, 5 minutes. Add the tomatoes and toss. Add 1/2 cup of water and cook until the tomatoes are just softened, 4 minutes. Spoon the sauce over the pork and serve.

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