Chile Verde With Tequila Pork Tenderloin
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 1 lb pork tenderloin, trimmed and cut into bite sized cubes
- 2 cups tomatillos, husks removed, washed, and coarsely chopped
- 2 cups chicken stock
- 1⁄2 cup green chili, roasted, peeled, seeded, and chopped
- 2 serrano chilies, finely chopped
- 2 garlic cloves, finely minced
- 1⁄4 cup red onion, diced
- 1 yellow bell pepper, diced
- 1⁄4 cup tequila, gold
- 1 tablespoon canola oil
- 3 tablespoons cornmeal
- 1 tablespoon dried ancho chile powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1⁄4 cup scallion, sliced
- 1⁄4 cup cilantro, freshly chopped
directions
- Heat Oil in a large skillet with deep edges or a soup pot over medium high heat.
- Mix cornmeal, chili powder, cumin, some salt and pepper in a bowl. Roll in pork to coat. Shake off any excess and reserve the corn meal mixture.
- Toss pork into pan and saute for about 5-6 minutes until browned on all sides. Remove from pan.
- Add white onions to the pan -- season with a sprinkle of salt and pepper -- and cook for about 3-4 minutes until softened. Add peppers and garlic. Reduce heat to medium and cook for 1-2 minutes.
- Add tomatillos, green chilis, and chicken stock. Add another sprinkle of salt and pepper if desired - I like to continually layer the seasoning. Increase heat to medium high and bring to a boil. Add reserved cornmeal mixture, and stir vigorously to avoid lumps. Reduce heat back to medium.
- Add tequila and Pork to the pan and cook at medium for 3-5 minutes or until mixture is heated through, thickened, and flavors incorporated.
- Serve in bowls with the fresh scallions and cilantro sprinkled on top.
- Enjoy.
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RECIPE SUBMITTED BY
Melanie B.
Gilbert, 41
<p>I am a pretty good home cook and a Food Network junkie. Every time I host an event or create a new dish, my confidence grows....I'm always testing new ideas and sometimes (I'm a nerd) that dreams in food.</p>
<p>I was proud to have one of my recipes chosen as RecipeZaar's Recipe of the Day on 11/27/09 with my Turkey, Cranberry, & Pesto Sandwich. I also had the opportunity to cook at the Aetna Healthy Food Fight competition in Los Angeles last summer - talk about pressure!</p>