Southwest Jalapeño Pork Stir-Fry

Ingredients

For the Pork:

• 1/2 pound pork tenderloin, thinly sliced and cut into strips

• 2 tablespoons vegetable oil

• 1 clove garlic, minced

• 2 jalapeño chiles, stems and seeds removed, sliced in rings

• 1 poblano chile, stem and seeds removed, cut into strips

• 1 small onion, cut into thin wedges and separated

• 1/2 7-ounce can baby corn

• 1/2 cup nopalitos (available in Latin Markets)

• Garnish: Chopped fresh cilantro

For the Marinade:

• 2 tablespoons lime juice, fresh preferred

• 2 teaspoons tequila (optional)

• 2 teaspoons cornstarch

• 1/4 teaspoon ground cumin

For the Sauce:

• 1/2 cup chicken stock or broth

• 1/4 cup Southwestern salsa (your choice)

• 1 tablespoon cornstarch

Instructions

Combine all the ingredients for the marinating sauce in a large bowl and stir to mix. Toss the pork in the marinade and marinate for 30 minutes.

In another bowl, combine all the ingredients for the seasoning sauce along with 2 tablespoons water, stir to mix and set aside.

Heat a wok or heavy skillet over medium-high heat until hot and add the oil. Add the garlic and stir-fry until fragrant.

Drain the pork and add it to the wok. Stir-fry the pork for a couple of minutes until the pork is browned. Remove, drain and keep warm.

Add the jalapeño, poblano, and onions and stir-fry until they are just softened; everything should still be slightly crisp, and the chiles should be bright green. Stir in the corn and nopalitos and stir-fry. Push the vegetables to the side of the pan.

Add the seasoning sauce and cook until the sauce thickens. Return the pork and toss to coat. Heat until the sauce forms a glaze over the meat and vegetables.

To serve, mound the pork and vegetables on a serving platter and garnish with the cilantro. Serve with plain white rice.