Tequila Pork Chile Verde

• 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

1. Heat oil in large nonstick skillet over medium-high heat.
2. Combine cornmeal and chile powder in a medium bowl. Add pork, tossing to coat.
3. Remove pork from bowl, reserving any remaining cornmeal mixture.
4. Add pork to pan; saute 5 minutes or until browned. Stir in remaining cornmeal mixture; cook 30 seconds, stirring constantly.
5. Stir in tomatillos, broth, chiles, and jalapeno; bring to a simmer over medium low heat.
6. Cook 8 minutes or until tomatillos are tender. Stir in onions and remaining ingredients; simmer 1 minute.

canola oil, yellow cornmeal, chile powder, pork tenderloin, coarsley, chicken broth, green chilies, pepper, green onion, fresh cilantro, tequila, salt

Taken from www.food.com/recipe/tequila-pork-chile-verde-255100 (may not work)