Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
25 Mins
Total Time
32 Mins
Yield
Serves 6 (serving size: 1 1/4 cups)

Roasting the poblano chiles offers a fast route to deep flavor in this hearty bowl.

How to Make It

Step 1

Preheat broiler to high.

Step 2

Place poblano chiles on a foil-lined baking sheet. Broil 7 minutes on each side or until blackened and charred. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; coarsely chop. Set aside.

Step 3

While poblano chiles roast, place the tomatillos in a food processor, and process until smooth. Set aside.

Step 4

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring occasionally. Add garlic and cumin; sauté 1 minute, stirring constantly. Add tomatillos, broth, and next 4 ingredients (through kale); bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until vegetables are tender. Add roasted poblanos and hominy; cook for 2 minutes or until heated through. Ladle into each of 4 shallow bowls; top evenly with sour cream and cheese. Sprinkle with cilantro.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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