Tequila Pork Chile Verde

So D made this after we went on a 2 mile run. Actually he prepped it while I was driving home. Contrary to some of the reviews on CL, we both thought it was really good, and had a lot of flavor. He said he put the tequila in when he added the broth. We had with yellow rice and black beans. Will have again.

Tequila Pork Chile Verde

Fresh tomatillos come in papery husks, which peel off easily to reveal what looks like small green tomatoes. They have a tart lemony flavor and must be cooked before eating; a brief stewing will mellow the flavor while leaving some of the characteristic tang. Time: 35 minutes.

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

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 30 seconds, stirring constantly. Stir in tomatillos, broth, chiles, and jalapeño; bring to a simmer over medium-low heat. Cook 8 minutes or until tomatillos are tender. Stir in onions and remaining ingredients; simmer 1 minute.

Yield: 4 servings (serving size: 1 1/4 cups)

CALORIES 245 (27% from fat); FAT 7.4g (sat 1.7g,mono 3.3g,poly 1.6g); IRON 2.7mg; CHOLESTEROL 74mg; CALCIUM 30mg; CARBOHYDRATE 14.8g; SODIUM 407mg; PROTEIN 26.5g; FIBER 3.4g

Cooking Light, OCTOBER 2007