Chile Verde With Tequila Pork Tenderloin

Ingredients

• 1 lb pork tenderloin, trimmed and cut into bite sized cubes
• 2 cups tomatillos, husks removed, washed, and coarsely chopped
• 2 cups chicken stock
• 1/2 cup green chilies, roasted, peeled, seeded, and chopped
• 2 serrano chilies, finely chopped
• 2 garlic cloves, finely minced
• 1/4 cup red onion, diced
• 1 yellow bell pepper, diced
• 1/4 cup tequila, gold
• 1 tablespoon canola oil
• 3 tablespoons cornmeal
• 1 tablespoon dried ancho chile powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 1/4 cup scallion, sliced
• 1/4 cup cilantro, freshly chopped

Directions

1. 1

   Heat Oil in a large skillet with deep edges or a soup pot over medium high heat.

2. 2

   Mix cornmeal, chili powder, cumin, some salt and pepper in a bowl. Roll in pork to coat. Shake off any excess and reserve the corn meal mixture.

3. 3

   Toss pork into pan and saute for about 5-6 minutes until browned on all sides. Remove from pan.

4. 4

   Add white onions to the pan -- season with a sprinkle of salt and pepper -- and cook for about 3-4 minutes until softened. Add peppers and garlic. Reduce heat to medium and cook for 1-2 minutes.

5. 5

   Add tomatillos, green chilis, and chicken stock. Add another sprinkle of salt and pepper if desired - I like to continually layer the seasoning. Increase heat to medium high and bring to a boil. Add reserved cornmeal mixture, and stir vigorously to avoid lumps. Reduce heat back to medium.

6. 6

   Add tequila and Pork to the pan and cook at medium for 3-5 minutes or until mixture is heated through, thickened, and flavors incorporated.

7. 7

   Serve in bowls with the fresh scallions and cilantro sprinkled on top.

8. 8

   Enjoy.