Chile Verde With Tequila Pork Tenderloin

Melanie B.'s Note:

I love to make different varieties of chili and I typically do it the long and hard way. This recipe is made with a leaner cut of pork and it is quick as you don't need to wait all day to make the shredded pork butt. My favorite part is the fresh cilantro and scallions on top...it makes this comfort food still feel very fresh with garden ingredients.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 lb pork tenderloin , trimmed and cut into bite sized cubes
• 2 cups tomatillos , husks removed, washed, and coarsely chopped
• 2 cups chicken stock
• ½ cup green chilies , roasted, peeled, seeded, and chopped
• 2 serrano chilies , finely chopped
• 2 garlic cloves , finely minced
• ¼ cup red onion , diced
• 1 yellow bell pepper , diced
• ¼ 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
• ¼ cup scallion , sliced
• ¼ cup cilantro , freshly chopped

Directions:

1. Heat Oil in a large skillet with deep edges or a soup pot over medium high heat.
2. 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.
3. Toss pork into pan and saute for about 5-6 minutes until browned on all sides. Remove from pan.
4. 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.
5. 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.
6. 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.
7. Serve in bowls with the fresh scallions and cilantro sprinkled on top.
8. Enjoy.