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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Great mexican chili with a bite! If you want a milder dish, just omit the jalapeno pepper. Ingredients:
3 tbs. yellow cornmeal |
1 tbs. ancho chili powder |
1 pork tenderloin(about a pound), cut into bite size pieces |
2 tsp. olive oil |
1 can (14 oz.) low sodium beef broth |
1 can (4 oz) diced mild green chilies, drained |
1 jalapeno pepper, seeded and minced |
2 c. fresh tomatillos, coarsely chopped |
4 green onions, chopped (about a 1/2 cup) |
1/4 c. chopped fresh cilantro leaves |
2 tbs. tequila |
1/4 tsp. salt |
Directions:
1. In medium bowl, combine cornmeal and chili powder, add pork and toss to coat.
2. 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.
3. 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.
4. This dish would be great served with cornbread and an ice cold Corona!! :)
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