Posole Verde

Name: Posole Verde
Ingredients: For the Salsa Verde; 1/4 cup olive oil; 4-5 tomatillos, shelled and halved; 1-2 anahimen peppers, halved length wise and seeded; 1 jalapeno, seeded (optional) and halved length wise; 1 yellow onion, peeled and quartered; 5 cloves of garlic, skin intact; 1 bunch cilantro; 1/2 teaspoon dried oregano; a pinches allspice; juice from 2 limes; 2 cups Chicken stock (vegetable stock to make it vegan); salt and pepper, to taste; For the Soup; 1-2 tablespoons olive oil; 3 cups shredded chicken or pork loin; 2 cups dry hominy (your choice of color), soaked over night and cooked or 1 25oz can; 1 yellow onion, diced; 1 bunch cilantro, minced or torn; 1 teaspoon dried oregano; 1 - 1 1/2 cups salsa verde; 6-8 cups chicken stock; salt and pepper to taste; 2-3 limes, cut into wedges (for garnish); 1 avocado, cut into preferred size (for garnish); 1 head of cabbage, sliced using a mandolin (for garnish)

26 ingredients

11 steps

Ingredients

For the Salsa Verde
1/4 cup olive oil
4-5 tomatillos, shelled and halved
1-2 anahimen peppers, halved length wise and seeded
1 jalapeno, seeded (optional) and halved length wise
1 yellow onion, peeled and quartered
5 cloves of garlic, skin intact
1 bunch cilantro
1/2 teaspoon dried oregano
a pinches allspice
juice from 2 limes
2 cups Chicken stock (vegetable stock to make it vegan)
salt and pepper, to taste
For the Soup
1-2 tablespoons olive oil
3 cups shredded chicken or pork loin
2 cups dry hominy (your choice of color), soaked over night and cooked or 1 25oz can
1 yellow onion, diced
1 bunch cilantro, minced or torn
1 teaspoon dried oregano
1 - 1 1/2 cups salsa verde
6-8 cups chicken stock
salt and pepper to taste
2-3 limes, cut into wedges (for garnish)
1 avocado, cut into preferred size (for garnish)
1 head of cabbage, sliced using a mandolin (for garnish)

Directions

1

Pre-heat oven to 425
2

Using a large rimmed baking dish, arrange the tomatillos, peppers, onion and garlic cloves. Evenly coat with about 1/4 cup olive oil and season with salt and pepper, roast until the skin on the peppers begins to blister and turn a dark brown - about 20 minutes.
3

When cool enough to handle, peel off and discard the waxy skin from the body of the anaheim pepper.
4

Transfer all contents of the pan (including juices!) to a bender. Add in the all remaining ingredients and blend on high till smooth and evenly combined
5

Pour the freshly blended salsa into a sauce pan. Reduce the mixture over a low flame for about 30 minutes, stirring when necessary.
6

Remove from heat and transfer into preferred containers - can be sealed and stored in refrigerator for several months.
7

Using a large heavy bottomed pot, heat the oil over a medium high flame. When the oil is hot, easily sliding along the bottom of the pan, add in the onions and lightly season with salt, pepper and oregano. Cook for about 5 minutes, stirring occasionally to prevent burning, before adding the chicken and hominy.
8

Stir in the salsa verde and fresh cilantro.
9

Pour in the chicken stock and bring the soup to a steady simmer. Cook for at least 20 minutes or until the soup has slightly reduced, concentrating the flavors.
10

Season with more salt and pepper if needed
11

Can be made serval days in advance. Serve hot, garnished with fresh cilantro, thinly sliced cabbage, avocado and a wedge of lime - Enjoy!