Chestnut Free Posole Verde
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Learn more →Ingredients
6 servings
For the soup
- 2 tbsp extra virgin olive oil
- 1 large white onion, roughly chopped
- 4 cloves garlic, smashed
- 2 poblano peppers, stemmed, seeded, and roughly chopped
- 1 lb tomatillos (about 8 medium), husked and quartered
- 1 jalapeño, stemmed and roughly chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground coriander
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 4 cups chicken broth
- 2 cans (15 oz each) hominy, drained and rinsed
- ½ cup fresh cilantro leaves and tender stems, roughly chopped
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
For serving
- 1 lime, cut into wedges
- 1 small head green cabbage, thinly shredded
- 4 radishes, thinly sliced
- 1 avocado, sliced (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- 2
Add the poblano peppers, tomatillos, and jalapeño to the pot. Stir in the cumin, oregano, and coriander. Cook, stirring occasionally, until the tomatillos have softened and released their juices, about 8 minutes.
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