Tequila Chile Verde

may-chiliIngredients:

  • 1 pound pork tenderloin
  • 1 pound tomatillos, chopped
  • 1 4.5 ounce can green chiles
  • 2 cups chicken broth
  • 1 jalapeno pepper, seeded and chopped
  • 3 tablespoons cornmeal
  • 1 tablespoon chile powder
  • 2 tablespoons tequila
  • 1/4 cup scallions, thinly sliced
  • 1/4 cup fresh cilantro, finely chopped

To Make: 
Cut pork into 3/4 inch cubes and combine with cornmeal and chile powder, toss to coat. Heat a medium pot with 2 tablespoons of your favorite neutral flavored oil over medium high heat. Add in the pork and brown on all sides, then add in any remaining corn meal/chile powder mix and stir well, cooking for another 30 seconds or so.

Stir in the tomatillos, chicken broth, green chiles, jalapeno, and tequila. Bring mix to a simmer and let cook 10-15 minutes until tomatillos are tender, and ensuring that pork is cooked through – which shouldn’t be a problem. Mix in the scallions and cilantro and continue simmering for another minute or so, just until well incorporated.

(Recipe adapted from: http://www.myrecipes.com/recipe/tequila-pork-chile-verde)

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Posted in Soups.