Chile Verde With Tequila Pork Tenderloin

• 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.

pork tenderloin, chicken stock, green chili, serrano chilies, garlic, red onion, yellow bell pepper, tequila, canola oil, cornmeal, chile powder, salt, black pepper, cumin, scallion, cilantro

Taken from www.food.com/recipe/chile-verde-with-tequila-pork-tenderloin-395488 (may not work)