Chile Verde With Tequila Pork Tenderloin - cooking recipe

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

Preparation

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.