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Roasted Poblano Chicken Pozole
Prep 10min
Total30min
Ingredients11
Servings4
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Ingredients
2
large poblano chili peppers
2
tablespoons olive oil
1
onion, chopped
6
garlic cloves, minced
1
teaspoon salt
1
teaspoon freshly grounded black pepper
2
teaspoon cumin
3
cups chicken broth
2
cans (14 1/2-oz each) hominy, drained and rinsed
4
cups cooked chicken, shredded
Fried tortilla strips, lime wedges and cilantro sprigs, for garnish
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Directions
1
Preheat broiler. Place poblano peppers on a baking sheet and broil until blackened, turning as needed, about 8-10 minutes. Remove from boiler, cover with a kitchen towel and allow to steam for 3 minutes.
2
Remove blackened skin, stem and seeds; chop.
3
To a Dutch oven, add oil over medium high heat. Add onions and sauté for 4 minutes until translucent, but not mushy. Add garlic, poblano peppers, salt, pepper and cumin and continue to sauté an additional 2 minutes.
4
Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.
5
Ladle into bowls; top with garnishes.
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Aside from poblanos, Anaheim or any green chili pepper would be great in this soup.
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No nutrition information available for this recipe
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