Tequila Pork Chile Verde

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2 teaspoons canola oil

3 tablespoons yellow cornmeal

1 tablespoon ancho chile powder

1 pound pork tenderloin, trimmed and cut into 3/4-inch pieces

2 cups coarsely chopped fresh tomatillos (about 12 ounces)

1 (14-ounce) can fat-free, less-sodium chicken broth

1 (4.5-ounce) can chopped mild green chiles, drained

1 jalapeƱo pepper, seeded and finely chopped

1/2 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

2 tablespoons tequila

1/4 teaspoon salt

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