Tequila Pork Chile Verde - cooking recipe

Ingredients

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

Preparation

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.