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1
Preheat the broiler to high.
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2
Place the peppers in the oven and char all over until the skins are blackened.
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3
Spray the corn with the cooking spray and broil until charred evenly.
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4
Place the peppers in a bowl and cover to cool.
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5
Peel and seed the poblanos and coarsely chop.
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6
Cut the kernels from the cob.
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7
Turn the oven temp to 450 degrees F.
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8
Dress the tomatillos with 1 tablespoon of the EVOO and arrange cut-side down on a baking sheet.
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9
Arrange the onions and garlic on a second baking sheet and toss with the remaining EVOO, the coriander and cumin.
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10
Roast the tomatillos until charred at the edges and lightly browned, 20 minutes, swapping the trays between the upper and lower racks once.
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11
Leave the onions and garlic in the oven and let them cook for an additional 10 minutes.
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12
Puree the tomatillos, onions, garlic and poblanos with 1 cup of the stock, the cilantro and lime juice.
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13
Transfer to a large pot along with the remaining stock and the hominy.
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14
Bring to a simmer over medium heat and cook to combine the flavors, 15 minutes.
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15
Serve the posole topped with the radishes, avocados, scallions and a little more lime juice.
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16
Get Rachael's shopping list for this episode's recipes here.
