Ingredient Set Name:
1. Broil poblano chiles on baking sheet 15 minutes, or until blackened, turning occasionally. Cool, then rub off skins. Cut slit in side of each chile; remove seeds. 2. Heat oil in Dutch oven over medium heat. Add onion and garlic, and sauté 5 minutes. Fold in mushrooms; cook 2 minutes. Add hominy, tomatoes, broth, brown rice syrup, chipotle and reserved sauce, cumin, and coriander. Reduce heat to medium-low, and simmer 20 minutes. Remove from heat, and stir in cilantro and lime juice. 3. Preheat oven to 400°F. Coat large baking dish with cooking spray. 4. Spoon 1 cup mushroom mixture into each poblano, and place in prepared baking dish. Sprinkle each chile with 1 Tbs. cheese. Cover with foil, and bake 15 minutes, or until cheese is melted and chiles are hot.