• Heat oil in a medium Dutch oven over medium-high. Add the onion, poblano, garlic, chicken and 1/2 tsp salt and cook until chicken is cooked through, about 5 minutes. Stir in the chili powder and tomato paste; cook, stirring, until fragrant and darkened, about 5 minutes.

  • Stir in the broth, chipotle, hominy and remaining 1 tsp salt, and mix well. Simmer 10 minutes, stirring occasionally, adjusting heat if needed. Serve topped with pepper jack if desired. Makes 5 cups.

Nutrition Facts

360 calories; 17 g total fat; 4 g saturated fat; 1695 mg sodium. 29 g carbohydrates; 6 g fiber; 11 g sugar; 24 g protein;