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.

Recipe by Cooking Light October 2007

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Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

prep:
35 mins
total:
35 mins
Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat.

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  • 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.

Nutrition Facts

245 calories; calories from fat 27%; fat 7.4g; saturated fat 1.7g; mono fat 3.3g; poly fat 1.6g; protein 26.5g; carbohydrates 14.8g; fiber 3.4g; cholesterol 74mg; iron 2.7mg; sodium 407mg; calcium 30mg.