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)

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

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