New Mexican Chile Verde

6 Reviews
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Yield
6 servings (serving size: about 1 cup)
By Bill and Cheryl Jamison
September 2008
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 243
  • Caloriesfromfat 28%
  • Fat 7.5g
  • Satfat 2.6g
  • Monofat 3.3g
  • Polyfat 0.9g
  • Protein 24.8g
  • Carbohydrate 20g
  • Fiber 3.3g
  • Cholesterol 56mg
  • Iron 2.4mg
  • Sodium 389mg
  • Calcium 51mg

How to Make It

Step 1

Preheat broiler.

Step 2

Place chiles on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 4 minutes. Peel and chop.

Step 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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Ratings & Reviews

brenro's Review

Whitney
August 30, 2014
I did not think this had enough ingredients or seasonings to be very flavorful. Wrong! I did substitute Hatch chilis for the Anaheims so it was considerably zippier but it was deserving of the recipe name. I made wet burritos with the chile, using the chunks of meat and hominy on the inside and pouring some of the sauce on the outside. A sprinkle of crumbled cotija and these were sensational.

carolfitz's Review

brenro
December 14, 2013
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.

SoniainTexas's Review

SoniainTexas
May 09, 2010
One of my favorites! Loved it! And this also freezes so nicely, so go ahead and double it and freeze and pull it out later, yum! And I do happen to be a bit of a freezer snob, so this impressed me!

nbalter1's Review

carolfitz
February 09, 2010
This is quite tasty. It's best desribed as a stew with a smoky flavor. I doubled the hominy which was perfect. I also used beef instead of pork because I prefer the beef flavor. Be aware that this recipe looks deceptively quick but is somewhat labor intensive because you must halve and seed 12 chiles and then later scrape all 24 halves before chopping. This adds about 20 minutes to the overall prep time. For this reason, it's unlikely that I'll make this recipe very often although we did think it tasted good.

bonitaplbum's Review

bonitaplbum
January 26, 2010
great easy recipe. I added a touch of cumin to add a smoky flavor. After roasting your peppers put them in a plastic bag for 10 minutes. It makes them easier to peel. I will definitely be making this again.

Whitney's Review

nbalter1
November 04, 2008
We loved this! The overall flavor was light and fresh, and the hominy was perfect. Corn tortillas would be a nice accompaniment.