Big Pappy's Posole Verde with Tomatillos

Zesty and perfect for cool fall evenings, this posole verde is full of flavor thanks to fresh tomatillos, poblanos, and chicken.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 55 mins
• Total Time: 2 hr 25 mins
• Calories: 205 Calories

Ingredients

• 1 cup water
• salt to taste
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 tablespoon ground cumin
• 1 pound fresh tomatillos, husks removed
• 1 medium white onion, diced
• 1 drizzle olive oil
• 2 teaspoons chipotle chile powder
• 2 serrano peppers, chopped
• 2 pounds skinless, boneless chicken breasts, cubed
• 1 pound poblano peppers
• 0.25 cup cornmeal

Recipe 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.