Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
25 Mins
Total Time
32 Mins
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

Ratings & Reviews

A regular at my house...

September 08, 2015
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!

Really tasty and filling....

December 31, 2016
...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.  

Was Just OK

February 19, 2016
Didn't really care for the tartness that came through from the tomatillos; was too tany for my taste.  Won't make again

Taco Soup

June 22, 2015
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!

Kimc1967's Review

May 16, 2014
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!

pinkbadgers's Review

April 19, 2014
Good, solid recipe. Topped with lots of queso fresco.

Dlindley's Review

March 12, 2014
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.

shandobando's Review

March 04, 2014
Simply delish! Good weeknight meal. Thickened stew based on family preference. Also added some light kielbasa. Added to my weeknight menu rotation.

BlueeyedSara7's Review

January 08, 2014
Really good, flavorful, hearty stew that I will make again. I thought that I had vegetable broth on hand but had to use my homemade chicken stock instead but that was the only change to the recipe.

brighteyes8's Review

September 23, 2013
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!