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.)
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Units: US | Metric
- 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
- 1Heat oil in large nonstick skillet over medium-high heat.
- 2Combine cornmeal and chile powder in a medium bowl. Add pork, tossing to coat.
- 3Remove pork from bowl, reserving any remaining cornmeal mixture.
- 4Add pork to pan; saute 5 minutes or until browned. Stir in remaining cornmeal mixture; cook 30 seconds, stirring constantly.
- 5Stir in tomatillos, broth, chiles, and jalapeno; bring to a simmer over medium low heat.
- 6Cook 8 minutes or until tomatillos are tender. Stir in onions and remaining ingredients; simmer 1 minute.
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Nutritional Facts for Tequila Pork Chile Verde
Serving Size: 1 (239 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 233.8
- Calories from Fat 86
- Total Fat 9.6 g
- Saturated Fat 2.4 g
- Cholesterol 74.8 mg
- Sodium 602.0 mg
- Total Carbohydrate 12.0 g
- Dietary Fiber 3.1 g
- Sugars 4.1 g
- Protein 25.2 g
The following items or measurements are not included:
reduced-sodium fat-free chicken broth