New Mexican Style Green Chili - Kidney Kitchen

Ingredients

• 1 small (70g) onion, quartered
• 2 cloves of garlic, peeled and smashed
• 1 medium (14g) Jalapeño, stemmed and quartered (including seeds)
• 1 small (33g) Poblano chili
• 2 medium (34g each) tomatillos
• 2 cans New Mexican (Hatch™) green chilis
• ½ cup water
• 4 tablespoons vegetable oil, divided
• 1 pound ground turkey or pork
• ½ teaspoon cumin, grounded
• 1 can low-sodium hominy, drained
• ⅓ cup cilantro leaves, finely chopped
• 1 cup reduced-sodium chicken broth
• ¼ teaspoon sea salt (optional)