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New Mexican Chile Verde

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.

Cooking Light SEPTEMBER 2008

  • Yield: 6 servings (serving size: about 1 cup)

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. 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.

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
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New Mexican Chile Verde recipe

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