Tequila Pork Chile Verde
"This recipe appeared in the October 2007 issue of Cooking Light. I haven't tried it yet -- but hope to real soon. (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 but leave some of the characteristic tang.)"
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 teaspoons canola oil
- 3 tablespoons yellow cornmeal
- 1 tablespoon dried ancho chile powder
- 1 lb pork tenderloin, trimmed and cut into 3/4 inch pieces
- 2 cups coarsley chopped fresh tomatillos (about 12 oz.)
- 1 (14 ounce) can reduced-sodium fat-free chicken broth
- 1 (4 1/2 ounce) can chopped mild green chilies, drained
- 1 jalapeno pepper, seeded and finely chopped
- 1⁄2 cup thinly sliced green onion
- 1⁄4 cup chopped fresh cilantro
- 2 tablespoons tequila
- 1⁄4 teaspoon salt
directions
- Heat oil in 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.
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Reviews
-
I saw this recipe in the OAMC pork mini-session and it looked liked it would make a great entree. It didn't disappoint; the flavor was spicy and the pork was still tender after reheating. I did add a cornstarch slurry to thicken up the juices a bit and we used rustic bread to dip into it. I think rice would also be good with this to sop up all the delicious juices. One note: the spicy heat was just right for me; if you are cooking for someone who doesn't like really spicy food then you might want to cut back on the chile powder and jalapeno. I kept this in my freezer for two months and it still tasted good and fresh when re-heated!
RECIPE SUBMITTED BY
Bobbie S.
San Jose, CA
This is a picture of me with my oldest grandson, DJ and was taken this past summer when we went on a cruise and land tour of Alaska.
I am retired after working for the same company for 25 years. My husband is a retired military officer. After the military he started working for Lockheed and is now retired from there as well. We live in San Jose, CA and have lived in the same house for over 33 years. We have two grown children and 6 beautiful grandchildren. I love to try new recipes and jazz up old ones. Taste of Home and Southern Living are my favorite recipe magazines(I enjoy reading a little bit about the people who submit the recipes). Recipe Zaar is just an incredible site. I've made many new friends since joining. I have tons of cookbooks -- but now when I need a new recipe that I know I can count on, I come here!
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