This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
- 5 large poblano chiles
- 2 tablespoons olive oil
- 1 rotisserie chicken, meat removed and shredded
- Salt and pepper
- 1 tablespoon ground cumin (about a palmful)
- 1 tablespoon ground coriander (about a palmful)
- 1 1/2 teaspoons ancho chili powder or chili powder blend (about 1/2 palmful)
- 1 teaspoon dried oregano, preferably Mexican, lightly crushed (about 1/3 palmful)
- 1/4 teaspoon ground cinnamon (a couple of pinches)
- 1 onion, finely chopped
- 4 cloves garlic, grated or crushed
- 3 cups turkey or chicken stock, divided
- 1 (14- to 14.5-ounce) can pinto or great northern beans, drained
- 1 (15-ounce) can hominy, drained, or 1 potato, peeled, diced and parboiled for 5 to 6 minutes
- 3 tablespoons cornmeal, masa harina or crushed corn chips
- Mild hot sauce, such as Tabasco Green Jalapeño Pepper Sauce, to taste
- 1/4 cup cilantro or parsley, chopped (a small handful)
- Juice of 1 lime (about 2 tablespoons)
- Toppings: sour cream or crema mixed with lime juice, toasted pumpkin seeds, radishes cut into matchsticks or thinly sliced, finely chopped white onion, crumbled queso fresco or shredded pepper jack, and pickled jalapeño slices
Preheat broiler to high. Place the poblanos on a rimmed baking sheet and broil with the door ajar, turning once, until the skins are blackened, 7-8 minutes. Place in a bowl, cover with foil and let cool.
Heat a large, nonstick or cast-iron skillet over high heat with the oil, two turns of the pan. Add the chicken, season with salt and pepper, and stir in the cumin, coriander, chili powder, oregano and cinnamon. Add the onion and garlic, and cook, stirring often, until softened, 2 to 3 minutes. Stir in 2 cups stock, the beans, hominy and cornmeal, and season with green Tabasco. Reduce the heat to a simmer.
Peel and seed the poblanos. Chop 2 poblanos into bite-size pieces or strips. Coarsely chop the remaining 3 poblanos and place in a food processor. Season with salt and add the remaining 1 cup stock, cilantro and lime juice. Pulse a few times to finely chop then process into a thick purée. Add to the chili and simmer, stirring occasionally, until thickened slightly, 4-5 minutes.
Serve the chili from the skillet in shallow bowls topped with sour cream, toasted pumpkin seeds, radishes, onion, cheese and pickled jalapeños.