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.

Yield: 6 servings (serving size: about 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 28%
  • Fat: 7.5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 24.8g
  • Carbohydrate: 20g
  • Fiber: 3.3g
  • Cholesterol: 56mg
  • Iron: 2.4mg
  • Sodium: 389mg
  • Calcium: 51mg

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

Preparation

  1. 1. Preheat broiler.
  2. 2. Place chiles on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 4 minutes. Peel and chop.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

New Mexican Chile Verde Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy