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.
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)
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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
- 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.
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