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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe appeared in the October 2007 issue of Cooking Light. I haven't tried it yet - but hope to real soon. (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 but leave some of the characteristic tang.) Ingredients:
2 teaspoons canola oil |
3 tablespoons yellow cornmeal |
1 tablespoon dried ancho chile powder |
1 lb pork tenderloin, trimmed and cut into 3/4 inch pieces |
2 cups coarsley chopped fresh tomatillos (about 12 oz.) |
1 (14 ounce) can reduced-sodium fat-free chicken broth |
1 (4 1/2 ounce) can chopped mild green chilies, drained |
1 jalapeno pepper, seeded and finely chopped |
1/2 cup thinly sliced green onion |
1/4 cup chopped fresh cilantro |
2 tablespoons tequila |
1/4 teaspoon salt |
Directions:
1. Heat oil in large nonstick skillet over medium-high heat.
2. Combine cornmeal and chile powder in a medium bowl. Add pork, tossing to coat.
3. Remove pork from bowl, reserving any remaining cornmeal mixture.
4. Add pork to pan; saute 5 minutes or until browned. Stir in remaining cornmeal mixture; cook 30 seconds, stirring constantly.
5. Stir in tomatillos, broth, chiles, and jalapeno; bring to a simmer over medium low heat.
6. Cook 8 minutes or until tomatillos are tender. Stir in onions and remaining ingredients; simmer 1 minute.
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