Swamp Chili (Poblano-and-Spinach Posole) Recipe

Name: Swamp Chili (Poblano-and-Spinach Posole)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds poblano chiles; 1/4 cup extra-virgin olive oil; 1 large white onion, finely chopped; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground coriander; 5 large garlic cloves, minced; One 10-ounce package frozen chopped spinach, thawed and squeezed dry; 1 quart low-sodium chicken broth; Kosher salt; 1 slice of white sandwich bread; 1/4 cup milk; 1/2 pound ground chicken; 1/2 pound ground pork; 1 teaspoon pure ancho chile powder; One 15-ounce can white hominy, drained; 2 tablespoons chopped cilantro

Servings: persons

1 1/2 pounds poblano chiles
1/4 cup extra-virgin olive oil
1 large white onion, finely chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
5 large garlic cloves, minced
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 quart low-sodium chicken broth
Kosher salt
1 slice of white sandwich bread
1/4 cup milk
1/2 pound ground chicken
1/2 pound ground pork
1 teaspoon pure ancho chile powder
One 15-ounce can white hominy, drained
2 tablespoons chopped cilantro

1
Roast the poblanos directly over a gas flame or under a broiler until charred all over.
2
Transfer the chiles to a bowl, cover with plastic wrap and let cool.
3
Peel, stem and seed the chiles.
4
Transfer to a blender and puree until smooth.
5
In an enameled cast-iron casserole, heat the oil.
6
Add the onion, cumin, coriander and 4 of the garlic cloves.
7
Cook over low heat until the onion is soft, about 8 minutes.
8
Add the pureed poblanos and cook, stirring, until the mixture thickens, about 5 minutes.
9
Add the spinach and broth and season with salt.
10
Simmer over low heat until slightly reduced and the spinach begins to break down, 15 minutes.
11
Meanwhile, in a bowl, mash the bread to a paste with the milk.
12
Add the chicken, pork, chile powder, the remaining garlic and 1 teaspoon of salt and gently knead to combine.
13
Roll tablespoons of the mixture into meatballs and add to the chili with the hominy.
14
Simmer until the meatballs are cooked through, about 15 minutes.
15
Stir in the cilantro and serve.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 pounds poblano chiles, 1/4 cup extra-virgin olive oil, 1 large white onion, finely chopped, 1 1/2 teaspoons ground cumin, and more.

Yes, Swamp Chili (Poblano-and-Spinach Posole) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swamp Chili (Poblano-and-Spinach Posole)

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