Recipe courtesy of Todd Schulte
Posole Verde
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 454
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 61
- Dietary Fiber
- 9
- Sugar
- 13
- Protein
- 25
- Cholesterol
- 48
- Sodium
- 1640
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
Ingredients
3 tablespoons canola oil
1 white onion, chopped
1 tablespoon chopped garlic
1 tablespoon toasted cumin seeds, ground
1/2 teaspoon toasted anise seeds, ground
9 cups chicken stock
5 boneless, skinless chicken breast halves
4 Yukon gold potatoes, diced
3 (15-ounce) cans white hominy
2 roasted, peeled and seeded poblano peppers
1 jalapeno, seeded and chopped
5 chiles de arbol, seeded
3/4 pound tomatillos, husked and quartered
1/2 bunch chopped cilantro leaves, plus more for garnish
4 leaves romaine lettuce
1/2 tablespoon Mexican dried oregano
1/2 tablespoon chopped garlic
Salt and freshly ground black pepper
Sliced avocado, for garnish
Sliced radishes, for garnish
Queso fresco, for garnish
Directions
- Heat the canola oil in a heavy-bottomed stockpot over medium-high heat.
- Add the onions and garlic and cook until translucent. Stir in the cumin and anise, then add the chicken stock and chicken.
- Simmer until the chicken is cooked through. Remove the chicken to a cutting board and let cool.
- Add the potatoes and hominy and simmer until the potatoes are tender.
- Shred the cooled chicken.
- Combine the poblanos, jalapenos, chiles de arbol, tomatillos, cilantro, romaine, oregano, garlic, salt and pepper, to taste, in a blender. Blend on high until all of the ingredients are well combined.
- Add the blended mixture to the stockpot along with the shredded chicken and cook for about 5 to 8 minutes. Season with salt and pepper, to taste.
- Ladle the posole into shallow bowls and garnish each serving with slices of avocado, thinly sliced radish, queso fresco, and chopped cilantro.