| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 1 hr 10 min |
| Yield: | 4 servings |
Ingredients
- 2 large or 3 medium poblano peppers
- 2 ears corn or 1 cup frozen organic corn kernels
- Natural cooking spray
- 6 to 8 medium tomatillos, peeled and halved
- 2 tablespoons EVOO
- 1 red onion, cut into wedges
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin,
- 4 cloves garlic
- 4 cups vegetable stock
- 1 lime, juiced
- Handful fresh cilantro, chopped
- One 28- to 32-ounce can hominy, drained
- To serve: thinly sliced radishes, diced avocado dressed with lime, thinly sliced scallions cut on the bias, lime juice
Instructions
- Preheat the broiler to high.
- Place the peppers in the oven and char all over until the skins are blackened. Spray the corn with the cooking spray and broil until charred evenly.
- Place the peppers in a bowl and cover to cool. Peel and seed the poblanos and coarsely chop. Cut the kernels from the cob.
- Turn the oven temp to 450 degrees F.
- Dress the tomatillos with 1 tablespoon of the EVOO and arrange cut-side down on a baking sheet. Arrange the onions and garlic on a second baking sheet and toss with the remaining EVOO, the coriander and cumin. Roast the tomatillos until charred at the edges and lightly browned, 20 minutes, swapping the trays between the upper and lower racks once. Leave the onions and garlic in the oven and let them cook for an additional 10 minutes.
- Puree the tomatillos, onions, garlic and poblanos with 1 cup of the stock, the cilantro and lime juice. Transfer to a large pot along with the remaining stock and the hominy. Bring to a simmer over medium heat and cook to combine the flavors, 15 minutes. Serve the posole topped with the radishes, avocados, scallions and a little more lime juice.
- Get Rachael’s shopping list for this episode’s recipes here.
Nutrition Facts
| Calories | 224 calorie |
| Total Fat | 9 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 658 milligrams |
| Carbohydrates | 35 grams |
| Dietary Fiber | 6.5 grams |
| Protein | 5 grams |
| Sugar | 11 grams |
Reviews
Where is the hominy
It’s POZOLE not POSOLE.
Made this for dinner tonight. Didn’t find mine spicy enough with 2 large poblanos. The tomatillos (only used 5 large ones) were very acidic, so I am glad I forgot to add the lime juice in cooking. Next time I will possibly add more posole, the soup flavor just seemed to overpower them. This would be good as a potato stew instead of the posole, too. I was really hoping this would be a great vegan meal for one of my friends. Disappointed overall.
I had hoped the major effort it took to make this soup would be paid off in raves. But, it wasn’t. It just didn’t blow our socks off. Also, it was way too spicy for the average person. I’ll be sticking with recipes that adhere to my culinary philosophy – maximum deliciousness with the minimum amount of effort.
Very good base. Only used two poblano peppers because the store was not instock. This did not make our base very spicy for our liking, we added jalepeno and cayenne. Would blend the mixture of onions peppers cilantro and onions more, had too much of a texture once we put it in the broth. Added a few things of course. We used chicken broth and 1 bullion chicken cube since we are not vegetarian just healthy eaters. Added onion powder, can of diced tomatoes, bay leaves, and more cumin to broth. Loved this recipe. I think u should usually add your own flair:) enjoy!
Absolutely delicious! I make Posole all the time but never this quickly with such flavors that developed in such a short time. I grilled my corn and peppers on the bbq, faster, I did not add the lime juice. I added a extra corn cob because I had one. I will be making another batch tomorrow without the hominy as I tend to use it as a Poblano tomatillos sauce to make enchiladas!
This recipe was crazy spicy, like so spicy I almost had to toss the entire batch spicy. I wanted to love this! I used 2 poblanos, everything else per the recipe. I added extra lime juice, salt, and a bit of honey at the end to try and rectify the spice factor. I managed to eat a bowl of it, but it left me in a full blown sweat. Since I do not want to toss this hard work (and cash) down the drain, I’m going to freeze it, then mix it with black bean soup the next time I make it.
This was so yummy! We are low carb, low fat lifestyle, so I left out the Hominy and added chicken and cut the corn in half. It was a little spicy, but nothing we could not handle so, I will keep using three peppers. We also added a dollop of sour cream and added more radish for crunch. Adding Rachael Ray’s, Pablano Posole to our monthly dishes.
It was great. Such green rich color and flavor. Had a big lime and it almost overwhelmed the flavor. So watch the lime. I also added ground pork that I rolled into small balls. Fried a little with EVOO first, then added.
Way too spicy for our liking. I was sad we had to throw it in the trash. A lot of peppers!