Recipe by Rachael Ray
2 large poblano chiles
1 rotisserie chicken
2 tbsp. olive or safflower oil
1 large onion, chopped
3 large cloves garlic, crushed and chopped
1 large jalapeño chile, chopped
Salt and pepper
1 tbsp. (a scant palmful) ground coriander
1 tbsp. (a scant palmful) ground cumin
1 tsp. (1/3 palmful) dried oregano
3 cups chicken stock
2 bags (14.5 oz. each) fire-roasted tomatillos (I like Frontera brand) or 2 cans (14 oz. each) tomatillos, drained
1 can (28 oz.) hominy, rinsed
1 lime, juiced (about 2 tbsp.)
1 tsp. honey, to taste
Fresh cilantro leaves, thinly sliced scallions or chopped red onions, shredded Monterey Jack or pepper Jack, lightly crushed tortilla chips, sour cream or Mexican crema, and/or sliced radishes
1. Under a broiler or over the open flame of a gas burner, using tongs, char the poblanos, turning occasionally, until blackened all over, 6 to 7 minutes. Transfer to a bowl; cover with plastic wrap. Let stand until cool enough to handle, about 15 minutes.
2. While the poblanos are cooling, shred the chicken into bite-size pieces. (Reserve the skin and bones for stock.)
3. In a Dutch oven or soup pot, heat the oil, two turns of the pan, over medium-high. Add the onion, garlic, and jalapeño. Season with salt, pepper, the coriander, cumin, and oregano. Cook, stirring often, until the vegetables soften, 7 to 8 minutes.
4. Peel the poblanos, then chop or slice them and add to the pot. Add the stock, tomatillos, hominy, and chicken. Bring to a rolling simmer. Add the lime juice and honey; season. Serve in shallow bowls with your choice of toppings.