Ingredients
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2 poblano peppers
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1 (15 ounce) can white hominy, rinsed, divided
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1 tablespoon canola oil or other neutral oil
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1 pound boneless, skinless chicken thighs, trimmed
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2 cups chopped white onion
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4 cloves garlic, grated
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1 tablespoon chopped fresh oregano
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1 teaspoon ground coriander
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1 teaspoon ground cumin
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¼ teaspoon crushed red pepper
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4 cups lower-sodium chicken broth
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2 (4.5 ounce) cans chopped green chiles, undrained
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Thinly sliced radishes, sliced avocado and/or chopped fresh cilantro for garnish
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Lime wedges for serving
Directions
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Roast poblanos by holding with tongs over a gas flame (or place under the broiler), rotating occasionally, until all sides are blackened, about 5 minutes total. Place in a small bowl, cover with plastic wrap and let stand for about 10 minutes. When cool enough to handle, remove and discard skin, stem and seeds; finely chop the poblanos and set aside. Place half of the hominy in a bowl and mash into a chunky paste with a fork.
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Meanwhile, heat oil in a Dutch oven over medium-high heat. Add chicken thighs; cook until cooked through, about 4 minutes per side. Transfer to a plate and let cool for 10 minutes before shredding with 2 forks. Do not wipe the pot.
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Add onion to the drippings in the pot; cook until softened, 3 to 5 minutes. Stir in garlic, oregano, coriander, cumin and crushed red pepper; cook, stirring occasionally, until fragrant, about 1 minute, adjusting the heat as needed. Add broth; cook, stirring with a wooden spoon to scrape up any browned bits on the bottom of the pan, for 1 minute. Stir in the reserved chopped poblanos, green chiles, the mashed hominy and the remaining whole hominy and the chicken; bring to a boil over high heat. Reduce the heat to maintain a simmer; cook, stirring occasionally, until slightly reduced and flavors have combined, 10 to 15 minutes. Divide the soup among 4 bowls. Garnish with radishes, avocado and/or cilantro and serve with lime wedges, if desired.
To make ahead
Cover and refrigerate for up to 3 days.
Nutrition Facts (per serving)
343 | Calories |
11g | Fat |
31g | Carbs |
34g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size 2 cups | |
Calories 343 | |
% Daily Value * | |
Total Carbohydrate 31g | 11% |
Dietary Fiber 5g | 18% |
Total Sugars 9g | |
Protein 34g | 68% |
Total Fat 11g | 14% |
Saturated Fat 3g | 15% |
Vitamin A 155IU | 3% |
Vitamin C 64mg | 71% |
Vitamin E 1mg | 4% |
Folate 20mcg | 5% |
Vitamin K 6mcg | 5% |
Sodium 721mg | 31% |
Calcium 75mg | 6% |
Iron 3mg | 17% |
Magnesium 32mg | 8% |
Potassium 408mg | 9% |
Zinc 2mg | 18% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.