A surprisingly quick and upscale Mexican meal, this easy stew is made with crispy cornmeal-ancho-and-chili-crusted pork tenderloin, tart tomatillos, canned green chiles, jalapeños, and stock. As it simmers, the flavors mellow until it's time for the final touch: a splash of tequila.
Fresh tomatillos come in papery husks, which peel off easily to reveal what looks like small green tomatoes. They have a tart lemony flavor and must be cooked before eating; a brief stewing will mellow the flavor while leaving some of the characteristic tang.
2 teaspoons canola oil
3 tablespoons yellow cornmeal
1 tablespoon ancho chile powder
1 pound pork tenderloin, trimmed and cut into 3/4-inch pieces
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (4.5-ounce) can chopped mild green chiles, drained
1 jalapeño pepper, seeded and finely chopped
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons tequila
1/4 teaspoon salt
How to Make It
Heat oil in a large nonstick skillet over medium-high heat.
Combine cornmeal and chile powder in a medium bowl. Add pork, tossing to coat. Remove pork from bowl, reserving any remaining cornmeal mixture. Add pork to pan; sauté 5 minutes or until browned. Stir in remaining cornmeal mixture; cook 30 seconds, stirring constantly. Stir in tomatillos, broth, chiles, and jalapeño; bring to a simmer over medium-low heat. Cook 8 minutes or until tomatillos are tender. Stir in onions and remaining ingredients; simmer 1 minute.
I fixed this for last night's supper. What a great dish! I never would have thought of coating the meat with corn meal, but it was just the right thing to do, adding a little crunchiness to each bite. I didn't have the fresh tomatillos or fresh cilantro, so made do with canned tomatillos and dried cilantro (that I let sit in a dish with the tequila for several minutes), and I didn't have a fresh jalapeno. This reminded me of carnitas with green salsa. It will definitely be one of my go-to recipes as we always have pork loins in the freezer. Can't wait to try it with the fresh ingredients.
Awesome, super easy and absolutely delicious! Love this for everyday, potlucks etc. I made a couple minor changes, I used drained, canned whole tomatillos (Brand: Embasa) that I chopped as well as Christopher Ranch bottled chopped jalapenos. I also cut the meat in larger pieces, browned & combined as directed then simmered in a crock pot on high for 2-3 hours, then shredded the meat. My kids (ages 6 & 8) loved the meat (without the sauce which would have been a little too spicy for them). Served with whole grain chips and other recommended toppings. This is a versitile family meal.
I never have tomatillos on hand so I just use a jar of the green verde salsa in it's place. I serve it over rice with lime juice and salsa mixed into it. Always a crowd favorite here! Have served it on an average night at home and put into the crock pot for gatherings with the rice on the side in the rice cooker. YUM!
This was pretty good. I liked it because it was different from most Mexican-style soups (ie chili, tortilla soup), and the pork was very tasty and moist. The soup was spicy but it was missing a little something, I'm not sure what. I would probably make it again.
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