TEQUILA PORK CHILE VERDE
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.)
Provided by Bobbie
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large nonstick skillet over medium-high heat.
- 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; saute 5 minutes or until browned. Stir in remaining cornmeal mixture; cook 30 seconds, stirring constantly.
- Stir in tomatillos, broth, chiles, and jalapeno; 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.
Nutrition Facts : Calories 233.8, Fat 9.7, SaturatedFat 2.5, Cholesterol 74.8, Sodium 602, Carbohydrate 12.1, Fiber 3.2, Sugar 4.2, Protein 25.2
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