Tequila Pork Chile Verde Recipes

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TEQUILA PORK CHILE VERDE



Tequila Pork Chile Verde image

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

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

CHILE VERDE WITH TEQUILA PORK TENDERLOIN



Chile Verde With Tequila Pork Tenderloin image

I love to make different varieties of chili and I typically do it the long and hard way. This recipe is made with a leaner cut of pork and it is quick as you don't need to wait all day to make the shredded pork butt. My favorite part is the fresh cilantro and scallions on top...it makes this comfort food still feel very fresh with garden ingredients.

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.

LOW & SLOW PORK VERDE



Low & Slow Pork Verde image

My family loves this versatile pork dish. We like to have it over a serving of cheesy grits, but it also goes well with rice or potatoes. Leftovers make an excellent starter for white chili. -Val Ruble, Ava, Missouri

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 8 servings.

Number Of Ingredients 13

1 boneless pork shoulder butt roast (3-1/2 to 4 pounds)
1 large onion, chopped
1 jar (16 ounces) salsa verde
2 cans (4 ounces each) chopped green chiles
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cinnamon
1/4 cup minced fresh cilantro
Hot cooked grits
Sour cream, optional

Steps:

  • Place pork and onion in a 4-qt. slow cooker. In a small bowl, combine salsa, chiles, cumin, oregano, salt, pepper, pepper flakes and cinnamon; pour over meat. Cook, covered, on low 5-6 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through. Stir in cilantro. Serve with grits and, if desired, sour cream. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.

Nutrition Facts : Calories 349 calories, Fat 20g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 872mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.

PORK CHILE VERDE



Pork Chile Verde image

Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's wonderful on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. -Kimberly Burke, Chico, California

Provided by Taste of Home

Categories     Dinner

Time 6h55m

Yield 8 servings.

Number Of Ingredients 11

1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes
4 medium carrots, sliced
1 medium onion, thinly sliced
4 garlic cloves, minced
3 tablespoons canola oil
1 can (28 ounces) green enchilada sauce
1/4 cup cold water
2 jalapeno peppers, seeded and chopped
1 cup minced fresh cilantro
Hot cooked rice
Flour tortillas, warmed

Steps:

  • In a large skillet, saute the pork, carrots, onion and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the enchilada sauce, water, jalapenos and cilantro. Cover and cook on low for 6 hours or until meat is tender. Serve with rice and tortillas.

Nutrition Facts : Calories 345 calories, Fat 18g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 545mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.

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