Tequila Pork Chile Verde

By japaulson

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. Time: 35 minutes.

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

Step 1

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.

Nutritional Information
Calories:245 (27% from fat)
Fat:7.4g (sat 1.7g,mono 3.3g,poly 1.6g)
Protein:26.5g
Carbohydrate:14.8g
Fiber:3.4g
Cholesterol:74mg
Iron:2.7mg
Sodium:407mg
Calcium:30mg