Recipe Name (Poblano-and-Spinach Posole) Submitted by flexchef Recipe Description Mexican Chili stew Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 90 Ready In (minutes) 120

Ingredients Amount Measure Ingredient 12 peppers Poblano pepper 1/4 cup olive oil, extra virgin 1 onion 1 Large onion, yellow, diced 1 1/2 teaspoons cumin, ground 1 1/2 teaspoons coriander, ground 5 cloves garlic cloves, minced 1 package (10 oz) Spinach, frozen, chopped, thawed and well drained 4 cups chicken broth, fat free, low sodium 1 slice, large Bread, multi-grain crumbs 2 pound, raw turkey breast, extra lean 1/4 pound Beef, ground, 80% lean meat / 20% fat, raw 1/3 large (1 oz) ancho chiles powder 2 tablespoons cilantro, fresh, chopped 2 cups Chickpeas (garbanzo beans), canned Steps Sequence Step 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.