Chili Verde

D made this for the Super Bowl. We didn't use an Anaheim chile, but I don't know what kind we used. It was a big red dried out looking thing. D used 2 jalapenos. It was very good.

Chili Verde

This popular New Mexican dish is essentially a green chile stew often made with pork.

1 teaspoon canola oil
1/4 teaspoon salt
1/2 teaspoon black pepper, divided
2 pounds boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces
3 cups chopped onion (about 2)
1/4 cup chopped seeded Anaheim chile
2 tablespoons chopped seeded jalapeño pepper (about 1)
2 garlic cloves, crushed
3 cups fat-free, less-sodium chicken broth
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
5 (11-ounce) cans whole tomatillos, drained and chopped (D doesn't drain or chop, it cooks down)
1/4 cup chopped fresh cilantro
6 cups hot cooked long-grain rice
8 lime wedges

Preheat oven to 400°.

Heat oil in a large Dutch oven over medium-high heat. Sprinkle salt and 1/4 teaspoon black pepper over pork. Add pork to pan; cook 8 minutes or until browned. Remove from pan. Add onion, chile peppers, and garlic; sauté 5 minutes. Return pork to pan. Add remaining 1/4 teaspoon black pepper, broth, oregano, cumin, coriander, and tomatillos; bring to a boil. Cover and bake at 400° for 1 hour. Stir in cilantro. Cover and bake an additional 30 minutes or until pork is tender. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.

Thaw pork mixture overnight in refrigerator. Reheat in microwave or place mixture in a large saucepan over medium heat and cook until thoroughly heated, stirring frequently. Serve over rice. Garnish with lime wedges.

Yield: 8 servings (serving size: 3/4 cup rice, 1 cup pork mixture, and 1 lime wedge)

CALORIES 437 (30% from fat); FAT 14.5g (sat 3.8g,mono 5.6g,poly 1.3g); IRON 4.3mg; CHOLESTEROL 81mg; CALCIUM 65mg; CARBOHYDRATE 46.2g; SODIUM 591mg; PROTEIN 28.9g; FIBER 6.3g

Cooking Light, MAY 2007