Big Pappy's Posole Verde with Tomatillos
This wonderful posole is filled with the flavors of tomatillos and poblanos. Perfect for cool fall evenings. Serve with a dollop of sour cream and a sprinkle of Tajin®.
- Serves: 8 persons
- 1pound fresh tomatillos, husks removed
- 1pound poblano peppers
- 1drizzle olive oil
- 1cup water
- 1tablespoon olive oil
- 2pounds skinless, boneless chicken breasts, cubed
- 1medium white onion, diced
- 4cups chicken broth
- 2serrano peppers, chopped
- 4cloves garlic, minced
- 1tablespoon ground cumin
- 2teaspoons chipotle chile powder
- salt to taste
- ¼cup cornmeal
Step 1Preheat the oven to 400 degrees F (200 degrees C).
Step 2Place tomatillos and poblanos into a roasting pan and drizzle with olive oil, tossing to coat.
Step 3Roast in the preheated oven until poblanos are blackened, about 45 minutes. Remove from the oven and let cool enough to handle, about 10 minutes.
Step 4Remove skins from poblanos and place them into an electric blender with tomatillos. Add water and blend until smooth.
Step 5Heat 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.
Step 6Bring 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.