Directions:
- In medium bowl, combine cornmeal and chili powder, add pork and toss to coat.
- In 12 inch skillet, heat oil over medium-high heat. With slotted spoon, add pork to skillet, allowing excess cornmeal mixture to remain in bowl; reserve leftover cornmeal. Cook pork about 5 minutes, stirring to brown all sides. Add reserved cornmeal and cook 1 minute.
- Stir in broth, chilies, jalapeno and tomatillos and cook 2 minutes. Reduce heat to medium-low. Cook 5 minutes longer or until tomatillos are tender, stirring occasionally. Stir in green onions, cilantro, tequila and salt and cook 2 minutes. Ladle chili into soup bowls to serve.
- This dish would be great served with cornbread and an ice cold Corona!! :)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.17 Kcal (905 kJ) | ||
| Calories from fat | 61.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.87g | 11% | |
|---|---|---|---|
| Cholesterol | 74.49mg | 25% | |
| Sodium | 266.61mg | 11% | |
| Potassium | 708.08mg | 15% | |
| Total Carbs | 11.07g | 4% | |
| Sugars | 3.8g | 15% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 25.52g | 51% | |
| Vitamin C | 32.6mg | 54% | |
| Iron | 2.2mg | 12% | |
| Calcium | 19.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 94.04 Kcal (394 kJ) | ||
| Calories from fat | 26.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 11% | |
|---|---|---|---|
| Cholesterol | 32.4mg | 25% | |
| Sodium | 115.98mg | 11% | |
| Potassium | 308.03mg | 15% | |
| Total Carbs | 4.81g | 4% | |
| Sugars | 1.65g | 15% | |
| Dietary Fiber | 0.97g | 9% | |
| Protein | 11.1g | 51% | |
| Vitamin C | 14.2mg | 54% | |
| Iron | 0.9mg | 12% | |
| Calcium | 8.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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