- 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
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)