This was once a Nassy adaptation of a chile relleno recipe I saw on TV. I find that casseroles are much neater to make and eat, so I packaged it all up into a casserole along with a Nassy ingredient make-over. It’s pretty healthy–but it’s easy to eat a ton of it, so beware!
For the filling
- ~ 2 cups of canned hominy
- 1 jalapeno pepper chopped and seeded
- 6 large Poblano Peppers, charred and chopped
- 4 Garlic Cloves, diced
- 1 Red Onion, diced
- 3-4 large Roma tomatoes (charred and chopped) or one can fire roasted tomatoes
- 1-2 cups grated Monterey Jack Cheese
- 1 tbsp Ground Cumin
- 1 tbsp Oregano
- ~ 2 tbsp Canola Oil
- Salt & Pepper
- cooked chicken, chopped (~ 1/2 breast per person)
For the Rice:
- 1 Bay Leaf
- ~ 3 cups chicken broth, water, or bouillon
- ~ 2 Cups White Rice
- 1 bunch cilantro
- 1/2 pound spinach leaves or 1 cup of parsley
- 1 lime, juiced
- 1 tbsp Canola Oil
For the Filling:
- Slice the Poblano peppers and tomatoes in half (remove the seeds from the peppers) and place them in the broiler. Remove them from the broiler when they’re charred. I suggest you chop the tomatoes and poblano peppers after they’re charred.
- Oil up a skillet and saute the red onion, jalapeno, and hominy until the onion is soft.
- When the onions look tender, add the Garlic, Cumin, and Oregano. Cover and turn off the heat. If you’re using chicken, add it here.
- To arrange the casserole: press the cooked rice verde into the bottom of the casserole pan. Layer with the (chopped) charred poblano peppers and tomatoes. Top with the mixture from the skillet (if you’re using chicken, mix it with the skillet mix) and top that with cheese. Put in the oven under the broiler until the cheese melts and bubbles.
* when I made this I did not chop up the poblano peppers & tomatoes and I didn’t mix the chicken with the hominy ( I layered it on top of the hominy) and I wish that I had chopped up peppers and tomatoes and mixed the chicken with the hominy–it would have been easier to serve and eat 🙂
For the Rice Verde:
- Bring the chicken broth and Bay Leaf to a boil in a large pot.
- Add enough rice so that there is about 1/2 inch of liquid above the rice.
- Turn down the heat to low, cover for ~15-20 minutes
- Process the Spinach, Cilantro, Oil, Lime Juice and Juice in a food processor. You can add some water to make it process smoother, but it’s not necessary to make it a homogeneous paste, a rough paste is fine. Mix this into the rice pot when the rice has absorbed all the liquid. Turn off the heat, cover, and let stand for ~5-10 minutes. You want your rice to be dry (ready to eat) when you add the green mix since you’re essentially adding more liquid to the rice, if you add the green mix to soggy rice–you get mush!
What else can you eat with this?
This is pretty much a complete meal. You can always add meat to it, like shredded rotisserie chicken, pulled pork, or spicy sausage. You can top it with crushed tortilla chips and sour cream if you need more comfort in your life.