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®.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 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
Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).Step 2
Place tomatillos and poblanos into a roasting pan and drizzle with olive oil, tossing to coat.Step 3
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.Step 4
Remove skins from poblanos and place them into an electric blender with tomatillos. Add water and blend until smooth.Step 5
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.Step 6
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.