Big Pappy's Posole Verde with Tomatillos

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

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.

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

Categories

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