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.
6 comments:
Very tasty, I just loved it. Exceptionally one of the better recipes you have made.
Looks heavenly but I am a spice wimp. Wonder if it would still be halfway good with red peppers?
I love my Cooking Light magazines! I don't have the cookbook, but I might have to try this.
I'm with Sarah, I have the wimpiest mouth!! How hot is it?
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.
Good to know! :-)
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