Rating: 4.5 stars
25 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 6
  • 5 star values: 15

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

Jackie Mills
Recipe by Cooking Light March 2013

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
25 mins
total:
32 mins
Yield:
Serves 6 (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

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.

Nutrition Facts

240 calories; fat 7.7g; saturated fat 3.5g; mono fat 2.7g; poly fat 0.8g; protein 10.9g; carbohydrates 33.3g; fiber 8g; cholesterol 16mg; iron 3mg; sodium 573mg; calcium 210mg.
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