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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A surprisingly quick and upscale Mexican meal, this easy stew is made with crispy cornmeal-ancho-and-chili-crusted pork tenderloin, tart tomatillos, canned green chiles, jalapeños, and stock. As it simmers, the flavors mellow until it's time for the final touch: a splash of tequila. Ingredients:
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 |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat.
2. 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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