Tequila Pork Chile Verde

Name: Tequila Pork Chile Verde
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp ancho chile powder; 2 teaspoons canola oil; 128 grams chopped mild green chiles, drained; 397 grams fat-free, less-sodium chicken broth; 59 milliliters chopped fresh cilantro; 118 milliliters thinly sliced green onions; 1 jalapeño pepper, seeded and finely chopped; 454 grams pork tenderloin, trimmed and cut into 3/4-inch pieces; 0 teaspoons salt; 2 Tbsps tequila; 340 grams cups coarsely chopped fresh tomatillos (about; 3 Tbsps yellow cornmeal

Tequila Pork Chile Verde is a gluten free and dairy free beverage. One portion of this dish contains approximately 27g of protein, 6g of fat, and a total of 242 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up ancho chile powder, tomatillos, green onions, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Combine cornmeal and chile powder in a medium bowl.

Ingredients you will need

Chili Powder

Cornmeal

Equipment you will use

Bowl

Add pork, tossing to coat.

Ingredients you will need

Pork

Remove pork from bowl, reserving any remaining cornmeal mixture.

Ingredients you will need

Cornmeal

Pork

Equipment you will use

Bowl

Add pork to pan; saut 5 minutes or until browned. Stir in remaining cornmeal mixture; cook 30 seconds, stirring constantly. Stir in tomatillos, broth, chiles, and jalapeo; 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.

Ingredients you will need

Tomatillos

Cornmeal

Chili Pepper

Onion

Broth

Pork

Equipment you will use

Frying Pan

Equipment

Frying Pan

Bowl

Ingredients

Servings:

1Tbsp

ancho chile powder 2teaspoons

canola oil 128grams

chopped mild green chiles, drained 397grams

fat-free, less-sodium chicken broth 59milliliters

chopped fresh cilantro 118milliliters

thinly sliced green onions 1

jalapeño pepper, seeded and finely chopped 454grams

pork tenderloin, trimmed and cut into 3/4-inch pieces 0teaspoons

salt 2Tbsps

tequila 340grams

cups coarsely chopped fresh tomatillos (about 3Tbsps

yellow cornmeal

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Casteller Cava Brut with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.