Tequila Pork Chili Verde

1/4c yellow corn meal                                              1 jalapeno pepper seeded/minced
1TBS Ancho chili powder                                        2c fresh tomatillos coarsly chopped
1 pork tenderloin (cut int bite size pieces)                  4 green onions 1/2c chopped
2 tsp EVOO                                                            1/4c fresh chopped cilantro
1 can beef broth (no MSG if you can find it)             2 TBS tequila
1 can 4oz  Mild diced green chilies, drained              Salt/pepper to taste

In medium bowl add cornmeal, S/P, and ancho chili powder.  Toss pork bites to coat.
In skillet heat oil on med-high.  Add the pork bites carefully, with a slotted spoon.  Shake excess cornmeal over bowl.  Brown meat on all sides cook for 4-5 minutes.  Add reserve cornmeal mixture and cook for 1 minute.
Add beef broth, chilies, jalapeño, and tomatillos and cook 2 minutes reduce heat to low covered.  Stir occasionally.  Stir in green onions Cilantro, tequila and salt and pepper to taste.
Note:  Ancho Chili Pepper is a pepper useuly ground.  This pepper has an awesome flavor but not hot.  Try looking in bulk spice section in produce department.
Cilantro can not be substuted for parsley the taste is completly differnt.  It cost under $1. for a bunch.  any that is not used can be dried for frozen.  I prefer to chop it up place it in an ice tray then finish filling with water.  Freeze, then place cubes in storage bags.  Next time you have soup it will be like fresh.  If you save it be sure to lable what it is and the date on the storage bag.