There are 2 ways to work this recipe, buy 1 ½ lb of poblano chilies, char them in the oven for about 20 min, cover them in a bowl with plastic wrap until cooled, then peel and seed them, or you can buy 3 cans of roasted mixed green chilies.
1 ½ lb poblano chilies, or 3 7 oz cans of roasted chilies.
1 Large white onion finely chopped
1 ½ teaspoon ground cumin
1 ½ teaspoon ground coriander
5 cloves of chopped garlic cloves
1 10 oz package of frozen chopped spinach
1 15 oz can white hominy drained
1 quart low sodium chicken broth
1 bottle of a Mexican beer
Meatballs
1 pound ground turkey
1 pound ground pork
1 clove chopped garlic
½ cup of plain bread crumbs
¼ cup of milk
2 teaspoons ancho chili powder
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
Add enough oil, or bacon grease, to coat the bottom of your pot and heat up the pot. Add your onions until translucent, about 8 minutes. Add the garlic, cumin, coriander and sauté for about 2 minutes. Put your chilies in a blender, leaving out about ¼ cup. Blend until smooth. Add all of the chilies to the pot, stiring until the mixture thickens. About 5 minutes. Defrost the frozen spinach, and squeeze out all the extra liquid, then add to the pot. Add your broth and ½ the bottle of beer and let your broth simmer.
While that simmers, start making your meatballs.
To a bowl, add all of the meatball ingredients and gently mix everything until combined. I use a fork to mix up the meat, so I don’t crush the mixture with my hands. If you over mix your meatballs, they will become dense.
Turn up the heat up to medium-high for your broth until you see a slight boil. Roll the meat mixture into 1 tablespoon round balls and drop into your pot. Or you can do what I did, and used a small ice cream scooper to make the balls so I didn’t have to touch the meat. Add the hominy. Lower the heat and let it simmer for about 15 minutes until the meatballs are cooked.
Serve with some tortilla chips and you are top with a little chopped green onion and sour cream. Enjoy!
