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Swamp Chili (Poblano-and-Spinach Posole). Photo © David Malosh
© David Malosh

Swamp Chili (Poblano-and-Spinach Posole)

  • ACTIVE: 1 HR
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 6 to 8
  • MAKE-AHEAD
  • STAFF-FAVORITE

Spinach and pureed poblano chiles (sautéed with garlic and cumin) give this chili a swamp-like look that's fun on Halloween. Before serving, Grace Parisi stirs in hominy and little chicken-and-pork meatballs.

  1. 1 1/2 pounds poblano chiles
  2. 1/4 cup extra-virgin olive oil
  3. 1 large white onion, finely chopped
  4. 1 1/2 teaspoons ground cumin
  5. 1 1/2 teaspoons ground coriander
  6. 5 large garlic cloves, minced
  7. One 10-ounce package frozen chopped spinach, thawed and squeezed dry
  8. 1 quart low-sodium chicken broth
  9. Kosher salt
  10. 1 slice of white sandwich bread
  11. 1/4 cup milk
  12. 1/2 pound ground chicken
  13. 1/2 pound ground pork
  14. 1 teaspoon pure ancho chile powder
  15. One 15-ounce can white hominy, drained
  16. 2 tablespoons chopped cilantro
  1. Roast the poblanos directly over a gas flame or under a broiler until charred all over. Transfer the chiles to a bowl, cover with plastic wrap and let cool. Peel, stem and seed the chiles. Transfer to a blender and puree until smooth.
  2. In an enameled cast-iron casserole, heat the oil. Add the onion, cumin, coriander and 4 of the garlic cloves. Cook over low heat until the onion is soft, about 8 minutes. Add the pureed poblanos and cook, stirring, until the mixture thickens, about 5 minutes. Add the spinach and broth and season with salt. Simmer over low heat until slightly reduced and the spinach begins to break down, 15 minutes.
  3. Meanwhile, in a bowl, mash the bread to a paste with the milk. Add the chicken, pork, chile powder, the remaining garlic and 1 teaspoon of salt and gently knead to combine. Roll tablespoons of the mixture into meatballs and add to the chili with the hominy. Simmer until the meatballs are cooked through, about 15 minutes. Stir in the cilantro and serve.
Make Ahead The chili can be refrigerated for up to 4 days. Serve With Steamed rice and tortilla chips.

Suggested Pairing

Juicy, spicy Grenache.

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