Embark on a culinary journey with this vibrant Posole Verde. A symphony of tomatillos and poblanos creates a rich, comforting stew, perfect for those crisp evenings when warmth and flavor are desired. This dish offers a delightful balance of subtle heat and savory goodness.

Follow The Directions

01

Step

Preheat the oven to 400 degrees F (200 degrees C). (5 minutes)

02

Step

Place tomatillos and poblanos into a roasting pan and drizzle with olive oil, tossing to coat. (2 minutes)

03

Step

Roast in the preheated oven until poblanos are blackened, about 45 minutes. Remove from the oven and let cool enough to handle, about 10 minutes. (55 minutes)

04

Step

Remove skins from poblanos and place them into an electric blender with tomatillos. Add water and blend until smooth. (10 minutes)

05

Step

Heat 1 tablespoon oil in a skillet over medium-high heat. Saute chicken and onion in the hot oil until onions soften and show color and chicken is browned, 5 to 7 minutes. Add blended poblanos and tomatillos, chicken broth, serrano peppers, garlic, cumin, chipotle powder, and salt. (10 minutes)

06

Step

Bring mixture to a boil, reduce heat to medium-low, and let simmer until chicken is no longer pink in the center and flavors have melded, about 1 hour. Stir in cornmeal to thicken. (65 minutes)

For a richer flavor, consider using homemade chicken broth. Roasting the tomatillos and poblanos until slightly charred adds depth. Adjust the number of serrano peppers to control the level of heat. Serve with a dollop of sour cream or Mexican crema and a sprinkle of Tajin for a delightful finishing touch.

Adelbert Auer

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