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®.

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Recipe Summary

prep:
30 mins
cook:
1 hr 55 mins
additional:
10 mins
total:
2 hrs 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • 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