Tequila Pork Chile Verde

Becky Luigart-Stayner; Melanie J. Clarke
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.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Recipe Time

Prep: 35 Minutes

Nutritional Information

Calories 245
Caloriesfromfat 27 %
Fat 7.4 g
Satfat 1.7 g
Monofat 3.3 g
Polyfat 1.6 g
Protein 26.5 g
Carbohydrate 14.8 g
Fiber 3.4 g
Cholesterol 74 mg
Iron 2.7 mg
Sodium 407 mg
Calcium 30 mg

Ingredients

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
2 cups coarsely chopped fresh tomatillos (about 12 ounces)
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

Preparation

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.

Note:

October 2007