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Rachael Ray…I can hardly believe it!
Beloved by many, but, with no disrespect, she has never really been on my radar as a chef from which to learn.

My first impression of Rachael Ray occurred years ago when she appeared on the Oprah show and was concocting mixed drinks.
She was rather hysterical and seemed like she had a “life of the party” personality.

Soon after, I gave her a look-see and discovered she whipped up many dishes using prepackaged foods bounded in boxes, cans or jars.
Even though I wasn’t a healthy eater back then, I loved to cook and more often than not rejected the convenience of quick and easy over fresh and seasonal.
My first encounter ended up being my last…until now.

It was with great surprise and pleasure to see this recipe floating out in cyberspace with her name attached to it.

Below is a combination of her recipe along with slight changes that I’ve made.

Serves 4

3 medium poblano peppers, roasted
2 ears corn or 1 cup frozen corn kernels, roasted (no longer seasonal,I used frozen corn mixed with a little coconut oil, salt & pepper and then roasted)
8-10 small to medium tomatillos, peeled and halved (I used 9 which were a mix of small and medium)
2 tablespoons coconut oil, heated to bring into liquid form
1 red onion, cut into wedges
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
4 cloves garlic, keep the skin on until after roasting
4 cups vegetable stock
1 lime, juiced
Handful fresh cilantro, chopped
One 28- to 32-ounce can hominy (I used white hominy)


Preheat the broiler to high.

Place the peppers in the oven and char all over until the skins are blackened. Prepare corn and broil until charred evenly. About 15-20 minutes.

Place the peppers in a bowl or baggie and cover until cool. Peel and seed the poblanos and coarsely chop. Cut the kernels from the cob if using fresh ears.

Turn the oven temp to 450 degrees F.

Combine tomatillos, onions, and garlic in a bowl. Mix in coconut oil, coriander and cumin.
Arrange tomatillos cut-side down on baking sheet.
Arrange the onions and garlic on a second baking sheet.
Roast the tomatillos until charred at the edges and lightly browned, 20 minutes, swapping the trays between the upper and lower racks once. Leave the onions and garlic in the oven and let them cook for an additional 10 minutes.

Puree (use a food processor, not the vitamix, so that you have some texture) the tomatillos, onions, garlic and poblanos with 1 cup of the stock, the cilantro and lime juice. Transfer to a large pot along with the remaining stock and the hominy. Bring to a simmer, reduce heat to low and cook to combine the flavors. (I let it cook for a few hours on very low heat).

 Who are some of your favorite famous chefs?  Please leave a comment…