Posole Verde
Ingredients
1-2 cans hominy (28 oz. cans)
2 chicken breasts
2 quarts stock (8 cups)
1 teaspoon Mexican oregano
1 teaspoon salt (plus more to taste)
freshly cracked black pepper
olive oil
lime
For the poaching liquid (optional):
1/2 onion
10 sprigs cilantro
pinch of salt
freshly cracked black pepper
For the green sauce:
10 tomatillos (approx. 1 lb.)
2 poblanos
1 white onion
2 jalapenos
4 garlic cloves
1/2 bunch cilantro
Instructions
Step 1:
Pull off the husks of the tomatillos and give them a good rinse.
I usually de-stem them but this is optional.
Add the tomatillos to a roasting pan along with the rinsed poblanos and roast them in the oven at 400F.
I usually flip the poblanos over after 15-20 minutes, and if the tomatillos are disintegrating you can take them out of the oven at this point.
The poblanos will need about 30 minutes total to fully roast.
Step 2:
Add the two chicken breasts to a pan and cover with 2 quarts of stock.
Be sure there is enough liquid to submerge the chicken breasts.
I also added 1/2 onion, 10 sprigs cilantro, a pinch of salt, and some freshly cracked black pepper but these are optional.
Bring to a boil and then reduce heat to a simmer.
Cook the chicken until no longer pink inside, about 20 minutes.
Once cooked, set the chicken aside to cool on a plate and then shred using two forks.
Save the cooking liquid.
Step 3:
Add the remaining green sauce ingredients to a blender: 1 peeled onion, 2 de-stemmed and rinsed jalapenos, 4 peeled garlic cloves, and 1/2 bunch of rinsed cilantro.
I usually just twist off and discard the bottom, thicker portions of the cilantro but use the upper stems that hold the leaves together.
Step 4:
Once the poblanos have fully roasted, remove them from the oven and let them cool down for a few minutes.
Pull off and discard as much of the skin as you can.
De-stem and de-seed them. I find it easiest to cut off the tops and then make a slit lengthwise.
Open up the pepper and use the knife to scrape out the veins and seeds.
Step 5:
Add the poblanos and tomatillos to the blender and combine well with the other ingredients.
You might have to blend half first to get all of it to fit into a single blender.
Step 6:
Add a dollop of oil to saucepan or Dutch oven over medium heat.
Add the green sauce from the blender and cook for a few minutes.
Step 7:
Drain and rinse 2 cans of hominy.
If you want a soupier version then use only a single can.
Add the hominy to the green sauce.
Step 8:
Add the shredded chicken to the pan along with the chicken cooking liquid (I gave the cooking liquid a quick strain to remove the onion and cilantro bits).
We’ll also add 1 teaspoon Mexican oregano, 1 teaspoon salt, and some freshly cracked black pepper.
You can always add additional liquid at this point if you want a thinner version (stock or water).
Step 9:
Let simmer for 15 minutes or until the hominy is heated through.
Take a final taste for seasoning, adding more salt if necessary.
Step 10:
Serve immediately with a squeeze of lime.
You can optionally serve it with a cheese quesadilla. Simply add cheese to half of a flour tortilla and fold onto itself.
Cook in a dry skillet over medium-high heat until both sides are crispy and golden brown.
Store leftovers in an airtight container in the fridge.
Notes
I used homemade stock for this batch.
I like this Posole best without too many toppings, but if you want you can experiment with adding cabbage, radishes, cilantro, or avocado.
I poached the chicken for this batch but you can cook the chicken any way you want, or even use rotisserie chicken.
Frequently Asked Questions:
Can I use dried hominy instead of canned?
Yes, you can use dried hominy, but it requires soaking and longer cooking times.
Follow the package instructions for preparation.
Can I use pre-cooked chicken instead of poaching it?
Absolutely! You can use pre-cooked rotisserie chicken or leftover cooked chicken to save time.
Is Mexican oregano essential, or can I use regular oregano?
Mexican oregano has a slightly different flavor profile, but regular oregano can be a suitable substitute if needed.
Can I make the green sauce ahead of time?
Yes, you can prepare the green sauce in advance and store it in the refrigerator for a day or two before using it in the recipe.
How do I adjust the spiciness of Posole Verde?
To control spice, adjust the number of jalapenos used in the green sauce.
Removing seeds and membranes also reduces heat.
Can I freeze Posole Verde?
Yes, Posole Verde freezes well. Store it in airtight containers or freezer bags for up to three months.
What other toppings can I add to the Posole?
Common toppings include shredded cabbage, radishes, avocado slices, chopped cilantro, and a dollop of sour cream.
Can I use chicken broth instead of stock?
Yes, chicken broth is a suitable substitute for stock in this recipe.
Do I have to roast the tomatillos and poblanos, or can I use them raw?
Roasting enhances the flavor, but if you’re short on time, you can use them raw.
Roasting adds a smoky depth to the dish.
Can I make Posole Verde vegetarian?
Certainly! Omit the chicken and use vegetable stock. Increase the quantity of hominy or add beans for protein.
Adjust seasonings accordingly.