POSOLE VERDE
Author: Tag Sale Tastes
Ingredients
  • 1-1/4 lbs tomatillos, husked, rinsed, and halved
  • 2 large poblano chiles, halved lengthwise
  • 1 large jalapeno, halved lengthwise
  • 2 tbsp. olive oil
  • 1 medium sweet onion, chopped
  • 2 large cloves garlic, minced
  • ½ teaspoon ground cumin
  • 4 cups chicken broth
  • 29-ounce can hominy, rinsed and drained
  • 1 cooked chicken breast, shredded
  • ½ teaspoon dried oregano
  • ¼ cup roasted and salted pepitas, ground
  • ¼ cup chopped fresh cilantro
  • Salt and pepper, to taste
  • Garnishes: thinly-sliced radishes, cilantro leaves, diced avocado, crumbled queso fresco, pepitas
Instructions
  1. Preheat the broiler. Place the tomatillos, poblanos, and jalapeño on a baking sheet (cover sheet with foil to make clean up easy). Broil vegetables, turning occasionally with tongs, until the skins of the peppers are blackened and the peppers have softened, approximately 15 minutes.
  2. Set aside until cool enough to handle, then remove and discard the seeds, stems, and blackened skins from the peppers. (Avoid touching eyes after handling jalapeños!)
  3. Transfer the tomatillos, poblanos, and jalapeño to a blender, and blend until almost smooth.
  4. In a large stockpot, heat the oil over medium-high heat. Add the onion, garlic, and cumin, and saute, stirring occasionally, until the onions are softened, approximately 6-7 minutes. Add the tomatillo mixture and chicken stock and bring to a boil over high heat. Add the hominy, shredded chicken, oregano, pepitas, and cilantro, reduce heat, and simmer, stirring occasionally, for 15 minutes. Season with salt and pepper, to taste. If soup is too thick, add a little more chicken stock to thin soup to desired consistency.
  5. Ladle the posole into bowls and garnish as desired with avocado, queso fresco, pepitas, radishes, and cilantro.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2018/02/05/posole-verde/