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Swamp Chili (Poblano-And-Spinach Posole)

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main-dish low carb nut free cinco de mayo lunch latin mexican


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1 1/2 pound(s) poblano chiles

1/4 cup(s) extra-virgin olive oil

1 large white onion, finely chopped

1 1/2 teaspoon(s) ground cumin

1 1/2 teaspoon(s) ground coriander

5 large garlic cloves, minced

One 10-ounce package(s) frozen chopped spinach, thawed and squeezed dry

1 quart(s) low-sodium chicken broth

Kosher salt

1 slice(s) of white sandwich bread

1/4 cup(s) milk

1/2 pound(s) ground chicken

1/2 pound(s) ground pork

1 teaspoon(s) pure ancho chile powder

One 15-ounce can(s) white hominy, drained

2 tablespoon(s) chopped cilantro

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