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Pork Chile Verde

Olive
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Ingredients
  

  • 2 TEASPOONS CANOLA OIL I USED EXTRA VIRGIN OLIVE OIL
  • 3 TABLESPOONS YELLOW CORNMEAL I REPLACED THIS WITH GROUND BREAD STUFFING
  • 1 TABLESPOON ANCHO CHILE POWDER I USED CAYENNE 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 OR HOMEMADE CHICKEN STOCK
  • 1 4.5-OUNCE CAN CHOPPED MILD GREEN CHILES, DRAINED ( I REPLACED THIS WITH FRESH GREEN CHILLIES, NOT EXACTLY MILD)
  • 1/2 CUP THINLY SLICED GREEN ONIONS I USED LESS THAN 1/2 CUP
  • 1/4 CUP CHOPPED FRESH CILANTRO I USED FLAT LEAF PARSLEY
  • 2 TABLESPOONS TEQUILA I DON’T HAVE IT, SO I USED WHITE WINE INSTEAD
  • 1/4 TEASPOON SALT I THINK I ADDED MORE THAN THIS AMOUNT

Instructions
 

  • 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.
  • MAKES 4 SERVINGS (SERVING SIZE: 1 1/2 CUPS)
  • CALORIES: 245/SERVING ( FOR THOSE WHO WANT TO KNOW ) 🙂
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