Chile Verde With Tequila Pork Tenderloin Recipe

Name: Chile Verde With Tequila Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat Oil in a large skillet with deep edges or a soup pot over medium high heat.
2
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.
3
Toss pork into pan and saute for about 5-6 minutes until browned on all sides. Remove from pan.
4
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.
5
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.
6
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.
7
Serve in bowls with the fresh scallions and cilantro sprinkled on top.
8
Enjoy.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Chile Verde With Tequila Pork Tenderloin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chile Verde With Tequila Pork Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions