Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Tuesday, March 9, 2010

New Mexico Chili Verde

Here is another fabulous dish from the Cooking Light 2009 cookbook. I’ve been on a bit of a roll lately! Of course, in my usual way I’ve adjusted it slightly. Ah, I wonder what it is like to actually follow others directions. Guess we’ll never find out. Must be why I don’t like baking as much as cooking. With baking you HAVE to follow directions – exactly. I never WAS a follower.


14 Anaheim Chilies, halved and seeded
1 Tbls. Olive oil
2 onions, chopped
2 cloves garlic, finely chopped
3 cups chicken broth
1 pkg pork tenderloins, approx 2 – 3 lbs, cut into 1” pieces
1 Tbls. Cumin
2 tsp oregano
Salt & Pepper
Large can white hominy (approx 28 oz), drained


Preheat oven to broil. Place halved and seeded chilies on foil lined baking sheet – skin side up. Broil for 6 minutes, turn and continue broiling for 3 more minutes. Remove from oven and wrap chilies up tightly in the foil. Allow to cool. Once cooled, peel the chilies and chop them.

Heat olive in a pot fitted with a lid. Add onions and garlic to pot and sauté for approximately 10 minutes, until onions are translucent and soft. Add the chopped chilies and pork, continue cooking for a 4 or 5 more minutes.

Add the chicken broth, cumin, oregano, hominy, salt and pepper. Bring to a simmer, reduce heat and cover. Cook for 25 - 30 minutes – or until pork is cooked through. Don’t over cook or the pork will become tough.


Columbo said...

Very tasty, I just loved it. Exceptionally one of the better recipes you have made.

5Youngers said...

Looks heavenly but I am a spice wimp. Wonder if it would still be halfway good with red peppers?

Rebekah said...

I love my Cooking Light magazines! I don't have the cookbook, but I might have to try this.

Laura said...

I'm with Sarah, I have the wimpiest mouth!! How hot is it?

The Mulligan Family said...

It really is not hot at all. Removing the seeds and raosting the peppers makes them mild. Also this type of pepper is mild in the first place.

Laura said...

Good to know! :-)

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