- 1 lb. tomatillos, husked
- 2 medium poblano chiles (we weren’t sure if our poblanos counted as “medium-sized” so we used 3)
- 2 jalapeños (we used 3 since the jalapeños looked small to us)
- 2 Tbsp. extra-virgin olive oil
- 4 chicken thighs (1 lb.) (we used 1 lb. of chicken thighs)
- 1 small onion, diced (we used a yellow onion)
- 4 garlic cloves, minced
- Two (15-oz.) cans hominy, drained and rinsed (we used yellow hominy)
- 5 cups chicken stock
- Kosher salt and pepper (we used kosher salt and freshly ground black pepper)
- Sliced cabbage, radishes and scallions, cilantro, watercress or purslane, Mexican crema and lime wedges, for serving (we used everything except the watercress and purslane)
- Preheat the broiler and position the oven rack 4 to 6 inches from it. Take a rimmed baking sheet out (we lined ours with aluminum foil) and spread the tomatillos, poblanos and jalapeños out on it in a single layer. Broil them for 10 minutes or until they look charred, turning them now and then during that time (it took us longer than 10 minutes). Take the chiles and tomatillos off the baking sheet and place them on a cutting board where the chiles can be peeled and have their seeds removed* (we kept the seeds from one jalapeño). Finely chop the chiles and tomatillos, leaving them off to the side for now.
- Take a large saucepan (we used a large Dutch oven) and set it over “moderately high heat”. Once the oil’s hot, add the chicken in and let it cook for 10 minutes or until it’s browned, flipping once during that time. Now toss in the onion and garlic, stirring constantly for 3 minutes or until the onion looks translucent. Mix in the tomatillos, chiles, hominy and stock, waiting for boiling to occur afterwards. Once boiling, turn the heat down to a simmer and let it cook for 45 minutes or until the chicken is fully cooked. Season the posole with salt and pepper to taste.
- Take the chicken out of the saucepan and place it on a work surface (we put it on a cutting board). Shred the chicken meat, throwing away the skin and bones. Return the meat to the saucepan, letting the soup simmer long enough for the chicken to be heated through. Serve immediately, adding on the cabbage, radishes, scallions, cilantro, watercress, crema and lime wedges to individual portions.
Serves 4 to 6.
*When handling the chiles, make sure you’re wearing gloves or something to protect your hands. I (Lisa) didn’t and my fingers felt like they were burning for a couple of days afterwards.
This is so freaking delicious !!! The posole is packed with enough flavor all on its own but you add on those toppings and you really won’t want to stop eating this until you are completely full !
We found this recipe in Food & Wine but they got the recipe from Richard Blais.
We weren’t paid in any form to promote Food & Wine or Richard Blais.
Take care everybody !