New Mexican Chile Verde

This light-bodied bowl features fresh roasted Anaheim chiles, which are moderately spicy. Spike it with hot sauce, if you like more fire.


6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 243
Caloriesfromfat 28 %
Fat 7.5 g
Satfat 2.6 g
Monofat 3.3 g
Polyfat 0.9 g
Protein 24.8 g
Carbohydrate 20 g
Fiber 3.3 g
Cholesterol 56 mg
Iron 2.4 mg
Sodium 389 mg
Calcium 51 mg


12 Anaheim chiles, halved and seeded (about 1 1/2 pounds)
Cooking spray
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


1. Preheat broiler.

2. Place chiles on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 4 minutes. Peel and chop.

3. 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.

Bill and Cheryl Jamison,

Cooking Light

September 2008
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