replace ground pork or beef in this Mexican-inspired dish.
- 4 large poblano chiles
- 1 Tbs. olive oil
- 1 large onion, diced (2 cups)
- 1 clove garlic, minced (1 tsp.)
- 2 large portobello mushrooms, coarsely grated (4 cups)
- 1 16-oz. can white hominy, rinsed and drained
- 1 14.5-oz. can diced tomatoes
- ⅓ cup low-sodium vegetable broth
- 2 Tbs. brown rice syrup
- 1 Tbs. chipotle chiles in adobo sauce, diced, 1 Tbs. sauce reserved
- ¾ tsp. ground cumin
- ¼ tsp. ground coriander
- ½ cup chopped cilantro
- ¼ cup lime juice
- ¼ cup shredded vegan Cheddar cheese
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.
March 2012 p.53