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- 2 large or 3 medium poblano peppers
- 2 ears corn on the cob (optional seasonal ingredient)
- Natural cooking spray
- 8 to 10 medium tomatillos, peeled and halved
- 2 tablespoons extra-virgin olive oil (EVOO), divided
- 1 red onion, cut into wedges
- 4 cloves garlic, unpeeled
- 1 1/2 teaspoons cumin, half a palmful
- 1 1/2 teaspoons ground coriander
- 5 cups vegetable or chicken stock, divided
- A handful of fresh cilantro, chopped
- One 28- to 32-ounce can hominy, drained
- Juice of 1 lime
- To serve: thinly sliced radishes, diced avocado dressed with lime, thinly sliced scallions whites and greens cut on bias
Preheat broiler to high.
Char peppers all over until skins are blackened. Spray corn, if using, with cooking spray and broil until charred evenly.
Place peppers in a bowl and cover until cool. Skin and seed the poblanos, and coarsely chop. Cut corn from cob.
Turn oven temp to 450˚F.
Dress the tomatillos with a tablespoon of EVOO and arrange cut-side down on a baking sheet. Arrange onions and garlic on a second sheet, toss with remaining EVOO and season with cumin and coriander. Roast the tomatillos for 15 minutes on an upper rack in the oven, or until charred at edges and lightly browned. Place the baking sheet on a lower rack and leave the onions and garlic in oven to cook for an additional 10 more minutes.
Pure the tomatillos, onions, garlic and poblanos with 1 cup of stock, a small handful of cilantro and the lime juice. Transfer to a large pot along with the remaining stock and hominy; bring to a simmer over medium heat and cook for 15 minutes to combine the flavors.
Serve posole topped with the radishes, avocados, scallions and a little more lime juice.