Instructions: Remove stem and seeds from chile. Combine chile, tomatoes, and boiling wate r; cover and let stand 20 minutes.

Drain, reserving 1/4 cup liquid.

Chop chile and tomatoes; set aside.

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic ; saute 1 minute. Add reserved 1/4 cup liquid, corn, zucchini, and tequila; cook 7 minutes or until vegetables are tender and liquid nearly evaporates.

Spoon into a bowl; stir in chopped chile, chopped tomato, tarragon, and 1/2 teaspoon salt; let cool to room temperature.

Trim fat from pork; rub pork with cumin, 1/2 teaspoon salt, and pepper. Pre pare grill.

Place pork on rack coated with cooking spray; cover and cook 20 minutes or until meat thermometer registers 160 degrees, turning pork occasionally. Yi eld: 4 servings.

NOTES : You can also make this recipe with quail (which can be found frozen in gourmet markets) or any game bird. Substitute 4 quail, cleaned, if desi red. Split each quail in half lengthwise; sprinkle 3/4 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper over both sides of quail. Prepare gr ill. Place quail on grill rack coated with cooking spray; cover and cook 5 minutes on each side or until quail is done. To serve, cut into 1/4-inch-th ick slices. Place 2 cups lettuce in each of 4 salad bowls; top each with 1 cup corn mixture and one-fourth of pork slices.

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