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.