What you don't see in this photo is the warm tortillas and the bottle of Corona.I happened to get my Cooking Light magazine about the same time I was given the green chiles I have been raving about in previous posts.
The recipe featured fresh roasted Anaheim chiles, which are moderately spicy. Spike it with hot sauce, if you like more fire.
I might also say that there are many, many variations of this dish........I just found this recipe quite nice.
Yield
6 servings (serving size: about 1 cup)
Ingredients
- 12 Anaheim chiles, halved and seeded (about 1 1/2 pounds) I used the much raved about Denver chiles
- Cooking spray
- 2 cups chopped onion (about 2 medium)
- 1 1/4 pounds boneless pork loin, cut into 3/4-inch pieces
- 2 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 and rinsed
Preparation
1. Preheat broiler or use your BBQ
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.
