Tequila Pork Chile Verde

Tequila Pork Chile Verde (Adapted from CL)

1 tablespoon canola oil
3 tablespoons yellow cornmeal
1 tablespoon ancho chile powder
16 ounces trimmed pork tenderloin, cut into 3/4-inch pieces
2 garlic cloves, minced
2 cups coarsely chopped fresh tomatillos
1 3/4 cups chicken broth
4.5 ounce can chopped 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

In a large skillet, heat oil over medium-hight.

In a medium bowl, stir together cornmeal and chile powder. Add pork and toss well to coat. Add the coated pork pieces and garlic into the skillet, reserving any of the cornmeal in the bottom of the bowl, and sauté until browned, about 5 to 7 minutes. Stir in reserved cornmeal mixture and cook 30 seconds. Stir in tomatillos, broth, chiles and jalapeño - bring to a simmer. Cook until the tomatillos are tender, about 8 to 10 minutes. Stir in onions, cilantro, tequila and salt - simmer for 1 minute.

Makes about 4 servings.

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