Posole with poblano peppers

Ingredients:

• 2 large or 3 medium poblano peppers
• 2 ears of corn or 1 cup frozen organic corn
• 6-8 medium tomatillos (physalis), peeled and halved
• 2 tbsp extra virgin olive oil
• 1 red onion, cut into wedges
• 1.5 tsp ground coriander
• 1.5 tsp ground cumin
• 4 cloves of garlic
• 4 cups vegetable broth
• Juice of 1 lime
• A handful of fresh cilantro, chopped
• 1 can (800g or 950g) canned hominy corn, drained
• To serve: thinly sliced ​​radish, diced avocado drizzled with lime juice, thinly sliced ​​green onions and lime juice

Preparation:

1. Preheat oven to grill mode.
2. Place the peppers in the oven and roast them until the skins are blackened. Spray the corn with cooking spray and roast in the oven until evenly browned.
3. Place the peppers in a bowl and cover to cool. Peel and seed the peppers and chop coarsely. Cut the kernels from the corn cobs.
4. Switch the oven to baking mode at 230°C.
5. Drizzle the tomatillos with 1 tablespoon of olive oil and place them cut-side down on a baking sheet. Place the onions and garlic on a second baking sheet and toss with the remaining olive oil, cilantro, and cumin. Bake the tomatillos until charred around the edges and lightly browned, 20 minutes, rotating the baking sheets once. When you remove the tomatillos, return the onions and garlic to the oven and bake for another 10 minutes.
6. Puree the roasted tomatillos, onion, garlic, and poblano peppers in a blender with 1 cup of broth, cilantro, and lime juice. Pour the puree into a large saucepan along with the remaining broth and hominy corn. Bring to a simmer over medium heat and cook for 15 minutes to combine the flavors. Serve the posole, garnishing each serving with sliced ​​radishes, avocado, green onions, and a squeeze of lime juice.