Kinsey's Tequila Chili Verde

What inspires my cooking varies.  Probably like most of you.  It could be the random remark someone drops about a restaurant meal, or particular dish they had, a pristine vegetable shining out from the produce bin, or a character in a book mentions a food that strikes my fancy.

For instance,  I was recently reading an old Sue Grafton novel, G is for Gumshoe.  I think she's gotten to V at this point in her alphabet murders.  Kinsey and Dietz were eating Chili Verde at a Western style restaurant, talking about how good it was, slurping juices, digging in with gusto, mopping up with fresh tortillas.  And that was it.  I had to have some.

After researching the Google way for a recipe, I ended up with an inspired amalgam from various sites, and went from there immediately to my grocery list.  Ingredients were needed.  Various sorts of chilies, tomatillos, tortillas, a pork loin.  I had the tequila.  And it should really be named after the heroine who inspired it.

Kinsey's Tequila Chili Verde

For 4 servings (approx.):
1 1/2 lbs. pork tenderloin
2 tablespoons bacon fat or vegetable oil
1 large onion, chopped
2 Anaheim chilies, chopped
1,  2 or more Jalapeno chili peppers, minced (depending on how hot they are and how hot you want it)
1/2 green bell pepper, chopped
2-3 cloves garlic, minced
2 tablespoons Mexican oregano, chopped finely
1 12 oz. can tomatillos (or fresh if you can find them)
1 teaspoon salt
1 teaspoon cumin
1 cup chicken broth
2 tablespoons tequila
2 tablespoons cornmeal
1/4 cup chopped cilantro (Bob hates it so I serve mine separately)

My tenderloin was in one boneless piece, so I sliced it in half and seared both sides in a hot (preferably cast iron) skillet, after heating it first and getting the bacon fat quite hot.  When nicely browned,  I removed the tenderloins to a plate to cool a bit before slicing into 1 inch cubes.  Reserve the oil and any rendered fat.

Chop all the vegetables, then heat the pan up again to medium high, add some of the oil,  and the onions.  Stir, cooking until translucent and any browned bits are loosened off the bottom.  Heat a larger heavy skillet to medium high, adding in a few tablespoons of the oil, and when hot, the remaining veggies, excepting the tomatillos (unless they are fresh ones).  Cook, stirring for about 5 minutes, then add in the onions, and simmer.

Cut the pork into 1 inch cubes and add to the pot with the tomatillos, 3/4 cup chicken broth, salt, cumin and oregano.  Simmer until the pork is fork tender, perhaps an hour or two.  Toward the end, add the cornmeal mixed with the remaining chicken broth.  Stir in the tequila at the finish with any additional seasoning needed.  Taste it.  Mine needed more heat, and if this happens, all is not lost.  It's why we keep stuff around, like this

Great Red Shark hot sauce, a product of Hawaii.  Powerful stuff.  Only a few shakes are needed.

Serve in bowls with generous sprinklings of cilantro.  For those who want it that is, and hot tortillas.  Dig in.  This is awesomely tasty.  Sooo good.  I do believe Kinsey would approve. Linked to Hearth 'n Soul Blog Hop, hosted by Alea of Premeditated Leftovers.