Poblano & Hominy Chicken Stew
Love this served with cornbread.
2 small poblano peppers
Preheat broiler on high.
Halve, stem, and seed chiles. Place chiles, skin side up, on a foil-lined baking sheet coated with cooking spray; broil for 5 minutes or until charred. Place chiles in a paper bag; seal. Let stand for 15 minutes. Peel and discard skins. Arrange tomatillos on prepared baking sheet, and broil 14 minutes or until blackened, turning once. Combine the chiles, tomatillos, 1/4 cup cilantro, cumin, and oregano in a blender. Add 1 cup broth; process until smooth.
Heat a large Dutch oven over medium high heat. Add 2 teaspoons oil. Add onion, carrot, celery, and bell pepper and sauté for 2 minutes, stirring occasionally. Stir in flour; sauté for 2 minutes, stirring frequently. Add garlic; sauté for 30 more seconds, stirring constantly. Place onion mixture in a large bowl and set aside.
Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 2 teaspoons oil to pan; swirl to coat. Add half of chicken; sauté 3 minutes. Add browned chicken to onion mixture. Repeat procedure with remaining chicken and 2 teaspoons oil. Combine remaining 1 cup broth, tomatillo mixture, onion mixture, and hominy in pan over medium-high heat, and bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Ladle 1 2/3 cups stew into each of 6 bowls, and garnish with cilantro and chopped green onion, if desired.
Per Serving: 328 Calories; 8g Fat (21.9% calories from fat); 1g Saturated Fat; 26g Protein; 39g Carbohydrate; 8g Dietary Fiber; 44mg Cholesterol; 762mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat.
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