Sunday's Soup/Roasted Poblano and Tomatillo Pozole

Earlier this week, I fell down the stairs. Just one of those crazy things, not watching what I was doing, slipped and down I went. I didn't break any bones, but I managed to bang myself up pretty good. As I was falling, I grabbed hold of the railing, broke my fall, but did enough damage to my shoulder that I've had a very difficult time lifting my arm. Although I'm still hurting, I'm doing better, so I'm happy :)
As you all know, I LOVE a good bowl of soup. It just seems to nourish my soul, especially when I'm not feeling my best. I also love Mexican food and anything with a little spice. My husband brought home a roasted poblano pepper soup that he purchased at the grocery store. It was good, but I thought, "I think I can do better." After a little search, I found THIS recipe from Rachel Ray. She calls her soup Poblano Posole. The reviews were rather interesting. a few thought it was far too spicy, and some played with it a bit. I played with it a bit!
Below is a list of ingredients with my changes in red.

2 large or 3 medium poblano peppers, I used 3 peppers


2 ears corn or 1 cup frozen organic corn kernels, I eliminated the corn.

Natural cooking spray, did not use

6 to 8 medium tomatillos, peeled and halved, I used 6 large tomatillos

2 tablespoons extra virgin olive oil

1 red onion, cut into wedges

1 1/2 teaspoons ground coriander

1 1/2 teaspoons ground cumin, I used 2 teaspoons

4 cloves garlic

4 cups vegetable stock, I used only 2 cups

1 lime, juiced, did not add during cooking but served on the side

Handful fresh cilantro, chopped

One 28- to 32-ounce can hominy, drained

Two 14.5 oz cans of fire roasted diced tomatoes

Other than the changes that you see in red, I followed the recipe exactly. I loved roasting everything in the oven!
The tomatillos look like baked green apples. When I pureed the tomatillos, I also added the juice that had been expressed while roasting.

The onions and garlic were so aromatic. 

Once everything is pureed, the soup is a beautiful green. 

Then I added the tomatoes and the soup took on a bit of a brown color. 

The finished product. I did not serve the pozole with sliced radishes, just chopped green onions and avocado. If you like, a little shredded chihuahua cheese would make a lovely addition.   
I did not find the recipe to be overly spicy, by any means. In fact, I added little chopped fresh jalpeno to my bowl just to spice it up a bit. 
If you give it a try, I hope it warms your soul as much as it did mine :) You can find the recipe HERE with a nice printable version.
Enjoy! 
Rhonda