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Tequila Pork Chile Verde

Becky Luigart-Stayner; Melanie J. Clarke
Prep time 35 mins
Yield 4 servings (serving size: 1 1/4 cups)
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.

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

Nutrition 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

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat.

  2. 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.