This wonderful posole is filled with the flavors of tomatillos and poblanos. Perfect for cool fall evenings. Serve with a dollop of sour cream and a sprinkle of Tajin®.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound fresh tomatillos, husks removed
- 1 pound poblano peppers
- 1 drizzle olive oil
- 1 cup water
- 1 tablespoon olive oil
- 2 pounds skinless, boneless chicken breasts, cubed
- 1 medium white onion, diced
- 4 cups chicken broth
- 2 serrano peppers, chopped (Optional)
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons chipotle chile powder
- salt to taste
- ¼ cup cornmeal (Optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tomatillos and poblanos into a roasting pan and drizzle with olive oil, tossing to coat.
- 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.
- Remove skins from poblanos and place them into an electric blender with tomatillos. Add water and blend until smooth.
- 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.
- 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.
- You can also try this using pork instead of chicken, if you’d like.
Nutrition Facts
| Calories | 205 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 4 g |
| Protein | 25 g |
| Saturated Fat | 1 g |
| Sodium | 661 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |