This light-bodied bowl features fresh roasted Anaheim chiles, which are moderately spicy. Spike it with hot sauce, if you like more fire.
12 Anaheim chiles, halved and seeded (about 1 1/2 pounds)
2 cups chopped onion (about 2 medium)
1 1/4 pounds boneless pork loin, cut into 3/4-inch pieces
1 garlic clove, minced
2 cups fat-free, less-sodium chicken broth
1 teaspoon dried oregano
3/4 teaspoon kosher salt
1 (15.5-ounce) can white hominy, drained
How to Make It
Place chiles on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 4 minutes. Peel and chop.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, pork, and garlic to pan; sauté minutes or until pork is browned. Add chopped chiles, chicken broth, oregano, and salt; bring to a boil. Cover, reduce heat, and simmer 1 hour or until pork is tender. Stir in hominy; cook 10 minutes or until thoroughly heated.
I did not think this had enough ingredients or seasonings to be very flavorful. Wrong! I did substitute Hatch chilis for the Anaheims so it was considerably zippier but it was deserving of the recipe name. I made wet burritos with the chile, using the chunks of meat and hominy on the inside and pouring some of the sauce on the outside. A sprinkle of crumbled cotija and these were sensational.
Very good the next day. Charred whole chiles over gas flame, wrapped in foil to steam, then peeled, seeded, chopped. Used a 2nd clove of garlic and added 1/2tsp each ground cumin & ground coriander. Think it would be better and less expensive with trimmed cubes of pork shoulder.
This is quite tasty. It's best desribed as a stew with a smoky flavor. I doubled the hominy which was perfect. I also used beef instead of pork because I prefer the beef flavor.
Be aware that this recipe looks deceptively quick but is somewhat labor intensive because you must halve and seed 12 chiles and then later scrape all 24 halves before chopping. This adds about 20 minutes to the overall prep time. For this reason, it's unlikely that I'll make this recipe very often although we did think it tasted good.
great easy recipe. I added a touch of cumin to add a smoky flavor. After roasting your peppers put them in a plastic bag for 10 minutes. It makes them easier to peel. I will definitely be making this again.