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Thursday, November 8, 2007

Tequila Pork Chile Verde

Here is another quick and easy recipe from Cooking Light. The flavor is quite intense and tasted as though it had cooked all day. I served it with refried beans and heated flour tortillas on the side as suggested by the magazine.

Tequila Pork Chile Verde

2 tsp. canola oil

3 Tbsp. yellow cornmeal

1 Tbsp. ancho chile powder

1 lb. pork tenderloin, trimmed and cut in 3/4" pieces

2 cups coarsely chopped fresh tomatillos (about 12 oz)

1 (14 oz) can fat-free, less-sodium chicken broth

1 (4.5 oz) can chopped mild green chiles, drained

1 jalapeno pepper, seeded and finely chopped

1/2 cup thinly sliced green onions

1/4 cup fresh chopped cilantro

2 Tbsp. tequila

1/4 tsp. salt

Heat oil in large non-stick 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 simmer over medium low heat. Cook 8 minutes or until tomatillos are tender. Stir in onions and remaining ingredients; simmer 1 minute.

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