2 ounces shredded sharp white cheddar cheese (about 1/2 cup)
1/4 cup chopped fresh cilantro
How to Make It
Preheat broiler to high.
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.
While poblano chiles roast, place the tomatillos in a food processor, and process until smooth. Set aside.
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.
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We love this dish and make it frequently. My only complaint is that the tomatillos and poblanos make this more labor intensive than I'd like for a weeknight. I've made a few modifications to shorten the prep without sacrificing the flavor. The brightness and tang that the tomatillos lend can easily be replaced with fresh lime juice so I just skip the tomatillos now and add line. The poblanos, jalapeños and dried chile powder can be replaced with diced canned chipolte peppers (which hits on all the heat and smoke flavors the other three ingredients bring). Making these minor subs makes this a super quick meal (20 minutes, max) and tastes just as good as the original!
...but time consuming to make. Lots of washing, rinsing, chopping, and prepping makes this less of a weeknight meal and more of a weekend night project. From start-to-finish (including washing dishes, most as I was cooking) and including 1.5 pounds of roasted brussles sprouts as a side, this took a little under two and a half hours. I couldn't find shredded white cheddar (or any white cheddar) but figured it would be btter with queso fresco anyway, which I subbed in, and as others have done, I used chicken broth. I don't know how filling this would be at 1.25 cups per person, but it's tasty and quite filling when done as a four person split at around two cups per person.
This soup was great for a weeknight dinner. I served it with the corn on the cob with feta and lime recipe. I will absolutely be making it again! Be sure you have extra broth on hand, this soup definitely absorbs the liquid!
I followed the recipe exactly, except I used 1/2 chicken broth and 1/2 vegetable broth. I prepped the poblanos and tomatillos in the morning which helped with the prep time for dinner. Served with warm tortillas. The combination of flavors was wonderful!
This was delicious! Very filling and flavorful. Hubby was a little resistant as it is a vegetarian soup but he loved it! The hominy and tomatillos really make this dish. Will go into permanent rotation.
Hearty, nutritious, and tasty. It's a symphony of different flavors and textures, and none dominates. Subbed chicken broth for the veggie broth, and also roasted poblanos by spearing them next to the stem with a meat fork and roasting them in a gas stove flame. Otherwise made as written. Would be even better with warm tortillas, biscuits, or other bread. This is a great workhorse soup for improving your nutrition!
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