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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.)
- 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) canchopped 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
- 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.