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New Mexican Chile Verde

Yield 6 servings (serving size: about 1 cup)
This light-bodied bowl features fresh roasted Anaheim chiles, which are moderately spicy. Spike it with hot sauce, if you like more fire.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.