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.