Tequila Pork Chile Verde

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.

We make this every few weeks because we enjoy it so much! We add an extra jalepeno (with seeds) for a bit of extra spice and enjoy it with a light mexican beer. Heaven.

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!

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 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.