Tomatillo Posole Recipes

BIG PAPPY'S POSOLE VERDE WITH TOMATILLOS

Steps:

• 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.

TOMATILLO POSOLE

Steps:

• In large pot, heat the oil over medium heat.
• Add the onion and cook until it starts to soften.
• Add the chilies, garlic, and shallot. Cook and stir for 2 minutes.
• Add the chopped chicken and the chili powder, cumin and salt. STir to blend.
• Add the hominy and broth. Bring to a boil, stirring occasionally.
• Reduce heat to low, cover and simmer for about 10 minutes. Stir occasionally.
• Remove cover, stir in the salsa, cover and simmer for 5 more minutes.
• Serve with toppings of choice.

POZOLE WITH TOMATILLOS (GREEN POZOLE)

Steps:

• In large saucepan melt fat over medium-high heat. Saute onion until golden brown, about 10 minutes. Add garlic and cook briefly, just until aroma is released. Add chicken stock, hominy and carnitas. Reduce heat and simmer, uncovered, about 10 minutes. Add tomatillo salsa and bring to a boil Reduce to a simmer and cook and additional five minutes. Season to taste with salt and pepper.