INGREDIENTS
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2 poblano chiles
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1 teaspoon vegetable oil1/2 pound Mexican chorizo, removed from casing and crumbled1/2 medium yellow onion, diced2 jalapeños, seeds and stems removed, diced4 cloves garlic, minced2 15-ounce cans of hominy, drained8 ounces sour cream1/2 teaspoon cumi