How to make Posole Verde

By Ethan Chlebowski · 90 min

Ingredients

Instructions

1. Set the oven to broil at 500°F (260°C).
2. Spread the tomatillos, poblano peppers and serrano peppers on a foil-lined baking sheet and broil for 5 minutes until blackened and charred. Let them cool for 10 minutes.
3. Meanwhile, finely chop the onion and garlic, and put them in a bowl.
4. Finely chop the cooled roasted tomatillos, poblanos and serranos, and add them to the bowl.
5. Cut the whole chicken into 10 pieces.
6. Heat a thin layer of vegetable oil in a large Dutch oven over medium-high heat. Season the chicken generously with salt and pepper, then sear and brown it on all sides. Set the chicken on a plate and lower the heat to medium-low.
7. In the same pot, add the chopped vegetables, the ground spices and a pinch of salt. Sauté, stirring occasionally, for 10–15 minutes.
8. Lower the heat to low and sauté for another 15–20 minutes until everything is caramelized and reduced.
9. Pour in the chicken stock and scrape up the browned bits from the pot. Add the browned chicken and bring to a simmer. Cook uncovered for 20–30 minutes.
10. Remove the chicken and shred it, discarding any bones or inedible pieces. Return the meat to the soup, add the hominy, and taste. Adjust with salt and pepper as needed.
11. Serve in bowls with your chosen toppings, such as pickled red onion, sliced jalapeño, crema, radish, cilantro, cotija and lime.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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