Swamp Chili (Poblano-and-Spinach Posole) |
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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Ingredients:
1 1/2 pound(s) poblano chiles |
1/4 cup(s) extra-virgin olive oil |
1 large white onion, finely chopped |
1 1/2 teaspoon(s) ground cumin |
1 1/2 teaspoon(s) ground coriander |
5 large garlic cloves, minced |
one 10-ounce package(s) frozen chopped spinach, thawed and squeezed dry |
1 quart(s) low-sodium chicken broth |
kosher salt |
1 slice(s) of white sandwich bread |
1/4 cup(s) milk |
1/2 pound(s) ground chicken |
1/2 pound(s) ground pork |
1 teaspoon(s) pure ancho chile powder |
one 15-ounce can(s) white hominy, drained |
2 tablespoon(s) chopped cilantro |
Directions:
1. Roast the poblanos directly over a gas flame or under a broiler until charred all over. Transfer the chiles to a bowl, cover with plastic wrap and let cool. Peel, stem and seed the chiles. Transfer to a blender and puree until smooth.
2. In an enameled cast-iron casserole, heat the oil. Add the onion, cumin, coriander and 4 of the garlic cloves. Cook over low heat until the onion is soft, about 8 minutes. Add the pureed poblanos and cook, stirring, until the mixture thickens, about 5 minutes. Add the spinach and broth and season with salt. Simmer over low heat until slightly reduced and the spinach begins to break down, 15 minutes.
3. Meanwhile, in a bowl, mash the bread to a paste with the milk. Add the chicken, pork, chile powder, the remaining garlic and 1 teaspoon of salt and gently knead to combine. Roll tablespoons of the mixture into meatballs and add to the chili with the hominy. Simmer until the meatballs are cooked through, about 15 minutes. Stir in the cilantro and serve.
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