New Mexican Chile Verde

Ingredients

• 1.5 pounds anaheim chiles halved seeded
• 1.3 pounds pork loin boneless cut into 3/4-inch pieces
• 2 cups less-sodium chicken broth fat-free
• 1  garlic clove minced
• 15.5 ounce hominy white drained canned
• 0.8 teaspoon kosher salt 
• 2 cups onion chopped 2 medium
• 1 teaspoon oregano dried

Equipment

• frying pan
• baking sheet
• aluminum foil
• broiler
• dutch oven

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.
4. Add onion, pork, and garlic to pan; saut minutes or until pork is browned.
5. 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.