New Mexican Chile Verde

By japaulson

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

Details

Servings 6

Preparation

Step 1

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
Calories:243 (28% from fat)
Fat:7.5g (sat 2.6g,mono 3.3g,poly 0.9g)
Protein:24.8g
Carbohydrate:20g
Fiber:3.3g
Cholesterol:56mg
Iron:2.4mg
Sodium:389mg
Calcium:51mg