Chile Verde With Tequila Pork Tenderloin Recipes

CHILE VERDE PORK

Steps:

• Season pork pieces on all sides with salt and pepper.
• Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
• Remove the pork from the pot. Add a little additional oil to pan, if needed.
• Add onion and saute until tender. Add garlic and cook for 30 seconds.
• Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
• Reduce heat to medium-low, cover, and simmer for 2-4 hours.
• Meanwhile, make the sauce.
• Place rack on second to top level of oven and turn the oven to high broil.
• Lightly spray a jelly roll pan with cooking oil. Wash the poblano peppers, jalapeños and tomatillos.
• Slice the tomatillo and both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside if if you do not want the chile verde to be very spicy. (See my note below about spice level). Do not seed the tomatillos.
• Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.
• Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)
• Add the peppers, tomatillos and cilantro to a blender and puree.
• Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.
• Serve with tortillas, and a side of Mexican rice and beans.

MEXICAN CHILE VERDE

Steps:

• In a large stock pot, heat 3 tablespoons of oil.
• Season the pork with salt and pepper.
• Add the pork to the stock pot.
• Sear on all sides.
• Stirring occasionally.
• Meanwhile preheat the broiler on high.
• Place the tomatillos, ½ onion (chopped), 2 garlic cloves, and 2-3 serrano chiles on a sheet pan.
• Note: if you like it spicy, use 4 to 5 serrano chiles.
• Drizzle 1 tablespoon of oil over all the ingredients and mix well.
• Add salt over everything.
• Place the sheet pan inside the oven.
• Broil for 4-5 minutes until the tomatillos are black and charred.
• Add all the tomatillos and cilantro into a blender.
• Blend until smooth.
• If there is excess fat, remove the seared pork from the pot.
• Drain any excess fat.
• Place the remaining 1/2 onion chopped and 1 finely minced garlic into the pot.
• Stir and cook for 1 minute.
• Return the pork to the pot.
• Add the salsa verde from the blender.
• Add 1 cup of chicken broth to the blender to get any remaining salsa verde.
• Add the liquid from the blender and remaining chicken broth to the pot.
• Stir to combine.
• Cover with a lid.
• Cook for 1 hour on low.
• Taste for salt.Note: If using potatoes, add 30 minutes before turning off the heat.
• Serve with Mexican rice and beans.

TEQUILA-LIME PORK TENDERLOIN

Steps:

• Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.

CHILE VERDE WITH TEQUILA PORK TENDERLOIN

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.

PORK CHILE VERDE

Steps:

• Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
• Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
• Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.

SPICY PORK & GREEN CHILI VERDE

Steps:

• Place poblano peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes., Peel off and discard charred skin. Remove and discard stems and seeds. Finely chop peppers., In a 6-qt. stockpot, heat butter over medium heat. Brown pork in batches. Remove with a slotted spoon., In same pan, add red peppers, onion and jalapeno; cook, covered, over medium heat 8-10 minutes or until tender, stirring occasionally. Stir in chili powder, garlic, salt and nutmeg. Add broth, roasted peppers and pork; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until pork is tender. Serve with toppings as desired.

TEQUILA PORK CHILE VERDE

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.