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Ingredients

• 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

Description

A Surprisingly Quick And Upscale Mexican Meal, This Easy Stew Is Made With Crispy Cornmeal-ancho-and-chili-crusted Pork Tenderloin, Tart Tomatillos, Canned Green Chiles, Jalapeños, And Stock. As It Simmers, The Flavors Mellow Until It's Time For The Fina

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