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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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