Tequila Pork Chile Verde

By Carla

Tangy and delicious.

From Cooking Light October 2007

Cal 245
Fat 7.4
Fiber 3.4

Ingredients

• 2 tsp canola oil
• 3 Tbsp yellow cornmeal
• 1 Tbsp ancho chile powder
• 1 lb pork tenderloin, trimmed and cut into 3/4 inch pieces
• 2 cups (about 12 oz) coarsely chopped fresh tomatillos
• 1 (14 oz) can fat-free, less sodium chicken broth
• 1 (4.5 oz) can chopped mild green chiles, drained
• 1 jalapeno pepper, seeded and finely chopped
• 1/2 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 2 Tbsp tequila
• 1/4 tsp 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; saute 5 minutes or until browned. Stir in remaining cornmeal mixture; cook 30 seconds, stirring constantly. Stir in tomatillos, broth, chiles, and jalapeno; 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.

Serving size 1 1/4 cups.