Best Tequila Pork Chile Verde Recipes

Chile Verde With Tequila Pork Tenderloin image

Provided by Melanie B.

Categories Pork

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 lb pork tenderloin, trimmed and cut into bite sized cubes
2 cups tomatillos, husks removed, washed, and coarsely chopped
2 cups chicken stock
1/2 cup green chili, roasted, peeled, seeded, and chopped
2 serrano chilies, finely chopped
2 garlic cloves, finely minced
1/4 cup red onion, diced
1 yellow bell pepper, diced
1/4 cup tequila, gold
1 tablespoon canola oil
3 tablespoons cornmeal
1 tablespoon dried ancho chile powder
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cumin
1/4 cup scallion, sliced
1/4 cup cilantro, freshly chopped

Steps:

Heat Oil in a large skillet with deep edges or a soup pot over medium high heat.
Mix cornmeal, chili powder, cumin, some salt and pepper in a bowl. Roll in pork to coat. Shake off any excess and reserve the corn meal mixture.
Toss pork into pan and saute for about 5-6 minutes until browned on all sides. Remove from pan.
Add white onions to the pan -- season with a sprinkle of salt and pepper -- and cook for about 3-4 minutes until softened. Add peppers and garlic. Reduce heat to medium and cook for 1-2 minutes.
Add tomatillos, green chilis, and chicken stock. Add another sprinkle of salt and pepper if desired - I like to continually layer the seasoning. Increase heat to medium high and bring to a boil. Add reserved cornmeal mixture, and stir vigorously to avoid lumps. Reduce heat back to medium.
Add tequila and Pork to the pan and cook at medium for 3-5 minutes or until mixture is heated through, thickened, and flavors incorporated.
Serve in bowls with the fresh scallions and cilantro sprinkled on top.
Enjoy.

Tequila Pork Chile Verde image

Provided by Bobbie

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

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

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

TEQUILA PORK CHILE VERDE image

Number Of Ingredients 12

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

Steps:

Heat oil in a 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; 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.