INGREDIENTS

  • 2 teaspoons canola oil
  • 3 tablespoons yellow cornmeal
  • 1 tablespoon dried ancho chile powder
  • 1 lb pork tenderloins, trimmed and cut into 3/4 inch pieces
  • 2 cups coarsley chopped fresh tomatillos (about 12 oz.)
  • 1 (14ounce)can reduced-sodium fat-free chicken broth
  • 1 (4 1/2ounce)can chopped mild green chilies , drained
  • 1jalapeno 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 large nonstick skillet over medium-high heat.
  2. Combine cornmeal and chile powder in a medium bowl.Add pork, tossing to coat.
  3. Remove pork from bowl, reserving any remaining cornmeal mixture.
  4. Add pork to pan; saute 5 minutes or until browned.Stir in remaining cornmeal mixture; cook 30 seconds, stirring constantly.
  5. Stir in tomatillos, broth, chiles, and jalapeno; bring to a simmer over medium low heat.
  6. Cook 8 minutes or until tomatillos are tender.Stir in onions and remaining ingredients; simmer 1 minute.