Tequila Pork Chile Verde Best Recipes

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CHILE VERDE WITH TEQUILA PORK TENDERLOIN

2023-01-30



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

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

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.

TEQUILA PORK CHILE VERDE

May 20, 2009



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

Ingredients:

  • 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

AUTHENTIC MEXICAN PORK CHILE VERDE

2023-01-30



Authentic Mexican Pork Chile Verde image

Make and share this Authentic Mexican Pork Chile Verde recipe from Food.com.

Provided by Love to Eat

Categories     Pork

Time 3h30m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 19

Ingredients:

  • 1 tablespoon kosher salt
  • 2 teaspoons pure chile powder
  • 2 teaspoons dried oregano
  • 1 teaspoon granulated garlic
  • 1 teaspoon ground cumin
  • 4 -5 lbs pork shoulder, bone in, trimmed of excess surface fat
  • 8 medium tomatillos, husked and rinsed
  • 1 (7 ounce) can chopped green chilies (with liquid)
  • 4 medium garlic cloves
  • 1 small onion, roughly chopped
  • 2 teaspoons dried oregano
  • 3/4 cup dark Mexican beer
  • 1/4 cup finely chopped fresh cilantro
  • 1 teaspoon TABASCO® brand Chipotle Pepper Sauce
  • kosher salt
  • fresh ground black pepper
  • 2 cups white rice, steamed
  • 1 cup sour cream
  • 1 lime, cut into eighths

Steps:

  • Pre-heat oven to 500 degrees. In a small bowl mix the salt, chili powder, oregano, granulated garlic, and cumin. Coat the pork on all sides with the rub, massaging the spices into the meat. Let the pork sit at room temperature for 20 to 30 before browning.
  • In a food processor or blender, purée the tomatillos, canned chiles, garlic, onion, oregano, and beer.
  • Brown the roast on a roasting pan for 30 minutes in the oven.
  • Remove the pork from the oven and reduce temperature to 250 degrees. Place the pork in a 13x9-inch heavy-duty disposable drip pan. Pour the tomatillo mixture around the pork so it comes up the sides of the pork by 1 inch or so. Seal the pan tightly with foil, and place the pan in the center of the oven. Cook the pork until the internal temperature of the meat reaches 190°F and the meat is so tender that it tears easily with a fork, 2 1/2 to 3 1/2 hours.
  • When the pork is fully cooked, carefully remove the pan from the oven. Unwrap the pork (be careful of the steam) and transfer it to a cutting board. Chop the pork into 1/2-inch chunks and shreds, discarding any large pieces of fat or tough pieces of meat. Pour the pan liquid into a large saucepan and spoon off most of the surface fat. Add the shredded meat and simmer the mixture uncovered for a few minutes to blend the flavors. Season with the cilantro, Tabasco, as well as salt and pepper to taste. The chile verde may be made up to this point 1 day ahead of serving and refrigerated overnight. Warm the chile verde over a slow simmer before serving.
  • Serve the chile verde warm in bowls with steamed rice. Pass the sour cream, limes wedges, and a bottle of Tabasco.

Nutrition Facts : Calories 1083.8, Fat 63.6, SaturatedFat 24.1, Cholesterol 231.6, Sodium 1403.7, Carbohydrate 63.3, Fiber 4.3, Sugar 4.5, Protein 59.3

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