4 poblano peppers
2 tablespoons extra virgin olive oil (EVOO)
2 pounds ground chicken
Salt and pepper
1 large onion, finely chopped
4 cloves garlic, finely chopped
2 tablespoons cumin (a couple of palmfuls)
1 tablespoon coriander (a palmful)
2 cups chicken stock
1/4 cup dill, chopped
1/4 cup chives or scallions, finely chopped
1/4 cup parsley, finely chopped
Hot sauce, to taste
1 cup reduced fat sour cream
Fancy tortilla chips or baked tortilla chips, for dipping
Char the peppers over a gas flame or under the broiler with the oven door cracked to allow steam to escape. Place the charred peppers in a bowl and cover with plastic wrap to steam them. Let the peppers cool, then peel, seed and finely chop them.
Heat 2 tablespoons EVOO in a Dutch oven over medium-high heat. Add the chicken, season with salt and pepper and brown and crumble the meat. Add the onion and garlic to the pot and cook for 5 minutes to soften. Season with cumin and coriander, then stir in the chopped peppers. Add the stock and herbs and simmer for 5 minutes. Season with hot sauce, to taste.
Turn off the heat and stir in the sour cream to combine. Serve with chips alongside for dipping. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.