This is one of our favorites when I can get tomatillos. It was a little thin so I added hominy. That really finished it off! We make it a lot!
Tequila Pork Chile Verde
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.
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- Calories: 245
- Calories from fat: 27%
- Fat: 7.4g
- Saturated fat: 1.7g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 1.6g
- Protein: 26.5g
- Carbohydrate: 14.8g
- Fiber: 3.4g
- Cholesterol: 74mg
- Iron: 2.7mg
- Sodium: 407mg
- Calcium: 30mg
- 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
- 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.
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