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®.


Recipe Summary

30 mins
1 hr 55 mins
10 mins
2 hrs 35 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

You can also try this using pork instead of chicken, if you'd like.

Nutrition Facts

205 calories; protein 24.8g 50% DV; carbohydrates 12.6g 4% DV; fat 6g 9% DV; cholesterol 61.6mg 21% DV; sodium 660.5mg 26% DV. Full Nutrition