Roasted Poblano and Hominy Chili Verde
Active Time: 30-35 minutes / Cook Time: 30 minutes / Total Time: 40-45 minutes
- 2 poblano peppers, 8-9 oz. each
- 4 large tomatillos, 8-9 oz. each, husked, rinsed, cored and halved
- 2 garlic cloves, in their skin
- 1 small onion, skin on, root end trimmed, halved
- 1 tablespoon coconut oil
- 1 tablespoon dried oregano
- 1 ½ teaspoons cumin
- 1 (15 oz.) can hominy (preferably golden) with juices
- 1 cup vegetable broth
- ¼ teaspoon fine sea salt, or to taste
- raw honey, optional
To garnish (optional): sliced radishes, scallions; chopped cilantro; lime wedges
- ½ cabbage (leftover from Day 2), shredded
- 1 ½ cups shredded carrots (leftover from Day 2)
- Mustard seed dressing (leftover from Day 2)
- Preheat broiler. Arrange oven rack in top third of oven. Line a rimmed baking sheet with parchment paper. Place poblanos, tomatillos, garlic, and onion halves (cut sides down) in a single layer. Watching carefully, broil until the skins begin to char and bubble, flipping to broil all sides. (Remove garlic after both sides are browned.) Remove from oven, place peppers in a small bowl, and cover with plastic wrap to steam.
- Prepare mustard slaw by tossing cabbage, carrots, and dressing together in a bowl until evenly coated. Set aside.
- When cool enough to handle, remove skins from garlic and onions. Chop tomatillos and onion, mince garlic. Peel skins away from peppers, stem and seeds. (Don’t worry about getting every bit of skin off; a little bit of char adds flavor.)
- Add coconut oil to a large saucepan over medium heat. Add oregano and cumin; stir 30 seconds. Add all of the broiled vegetables and stir; cook 5 minutes.
- Add hominy, broth, and salt to pan. Stir, bring to a boil, reduce heat to a simmer, and cook 10-15 minutes. Taste; if it is too sharp for your liking, remove from the heat and add up to 1 tablespoon honey, 1 teaspoon at a time.
- Divide between two bowls, and serve with desired garnishes, alongside mustard slaw.