Tequila Pork Chile Verde

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Total Time
20 mins
20 mins

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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  1. Heat oil in large nonstick skillet over medium-high heat.
  2. Combine cornmeal and chile powder in a medium bowl. Add pork, tossing to coat.
  3. Remove pork from bowl, reserving any remaining cornmeal mixture.
  4. Add pork to pan; saute 5 minutes or until browned. Stir in remaining cornmeal mixture; cook 30 seconds, stirring constantly.
  5. Stir in tomatillos, broth, chiles, and jalapeno; bring to a simmer over medium low heat.
  6. Cook 8 minutes or until tomatillos are tender. Stir in onions and remaining ingredients; simmer 1 minute.