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.Ingredients:
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
Directions:
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.
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