This hearty and flavorful stew is packed with tender hominy, zesty tomatillos, and a blend of savory spices that will warm you up from the inside out. Perfect for sharing with family and friends on a cozy night in.
Start by heating your oven to 400 degrees F. Toss the tomatillos and poblanos with a little olive oil in a roasting pan, making sure everything is nicely coated. Pop them in the oven and roast until the poblanos are nicely blackened, which usually takes about 45 minutes. Once done, let them cool for around 10 minutes so you can handle them safely.
Peel the skins off the poblanos, then throw them into a blender along with the tomatillos. Add some water and blend everything until it’s smooth and saucy.
Next, heat a tablespoon of oil in a skillet over medium-high heat. Add the chicken and onions, cooking until the onions soften and start to brown and the chicken is nicely browned too — about 5 to 7 minutes. Pour in the blended tomatillo and poblano mix, then add the chicken broth, serrano peppers, garlic, cumin, chipotle powder, and a pinch of salt.
Bring it all up to a boil, then lower the heat to a gentle simmer. Let it cook until the chicken is fully cooked through and all the flavors come together, which should take about an hour. To finish, stir in some cornmeal to thicken the stew a bit, and you’re ready to serve.
- Roast the tomatillos before blending to deepen their flavor.
- Simmer the posole gently to keep the meat tender and the broth clear.
- Adjust the seasoning at the end to balance the acidity from the tomatillos.
This dish brings together bright, tangy flavors with hearty hominy and tender meat. It’s both comforting and refreshing, perfect for gatherings or a cozy night in. The tomatillo verde sauce adds a unique twist that makes every bite exciting.
Serve with chopped fresh cilantro, diced onions, and lime wedges on the side. Warm corn tortillas or crispy tostadas complement the soup well. A side of sliced radishes and avocado adds a nice crunch and creaminess.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to keep the meat tender. This soup also freezes well—just thaw overnight and warm slowly before serving.
