Trouble With Toast

Recipe: Tequila Pork Chili Verde | April 30, 2008

Even though April is not really chili season, it was a bit raw on Sunday night and I decided to warm up by preparing this green chili (from Cooking Light Magazine). It had a great bright flavor–almost TOO bright. Maybe next time I’ll add some beans, which would make the dish thicker and meatier-tasting. The spice was great, and anything that has large quantities of cilantro has my vote, so I’d definitely make this again. You could easily substitute chicken for pork, or you could cut the meat altogether.

  • 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.


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