2 ea. Pork tenderloins, trimmed
4 ea. Fresh bay leaves
1 Tbs. Dried Mexican Oregano
Salt and pepper
Olive oil
Posole Verde
3-4 ea. Sliced radishes
Pico di Gallo
Warmed flour tortillas

Posole Verde

2 Lb Peeled, washed tomatillos
2 ea. Whole jalapenos, de-stemmed and de-seeded
2 ea. Large mild green chilis (mild Anaheims)
1 C Rough chopped white onion
8 ea. Whole garlic cloves
1 qt. Drained, rinsed cooked white posole (hominy)
Juice of 1-2 limes
Salt and pepper
¼ C. Chopped Cilantro

Pico di Gallo

1 C. Diced ripe Roma tomatoes
1-2 cloves Garlic, chopped
Juice of 1 lime
1 Tbs. Extra virgin olive oil
Salt and pepper to taste
¼ C Cilantro, Chopped