Tequila Pork Chile Verde

Tequila Pork Chile Verde
Photo by Becky Luigart-Stayner


  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 jalapeño pepper, seeded and finely chopped
  • 3 tablespoons yellow cornmeal
  • 1 pound pork tenderloin, trimmed and cut into 3/4-inch pieces
  • ¼ teaspoon salt
  • 2 cups coarsely chopped fresh tomatillos (about 12 ounces)
  • 2 tablespoons tequila
  • + 5 more ingredients
    • 2 teaspoons canola oil
    • ½ cup thinly sliced green onions
    • 1 tablespoon ancho chile powder
    • 1 (4.5-ounce) can chopped mild green chiles, drained
    • ¼ cup chopped fresh cilantro

Heat oil in a 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; sauté 5 minutes or until browned. Stir in remaining cornmeal mixture; cook 3...

View full recipe at My Recipes


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