Posole Verde

Name: Posole Verde
Ingredients: 3 tablespoons canola oil; 1 white onion, chopped; 1 tablespoon chopped garlic; 1 tablespoon toasted cumin seeds, ground; 1/2 teaspoon toasted anise seeds, ground; 9 cups chicken stock; 5 boneless, skinless chicken breast halves; 4 Yukon gold potatoes, diced; 3 (15-ounce) cans white hominy; 2 roasted, peeled and seeded poblano peppers; 1 jalapeno, seeded and chopped; 5 chiles de arbol, seeded; 3/4 pound tomatillos, husked and quartered; 1/2 bunch chopped cilantro leaves, plus more for garnish; 4 leaves romaine lettuce; 1/2 tablespoon Mexican dried oregano; 1/2 tablespoon chopped garlic; Salt and freshly ground black pepper; Sliced avocado, for garnish; Sliced radishes, for garnish; Queso fresco, for garnish

21 ingredients

12 steps

Ingredients

3 tablespoons canola oil
1 white onion, chopped
1 tablespoon chopped garlic
1 tablespoon toasted cumin seeds, ground
1/2 teaspoon toasted anise seeds, ground
9 cups chicken stock
5 boneless, skinless chicken breast halves
4 Yukon gold potatoes, diced
3 (15-ounce) cans white hominy
2 roasted, peeled and seeded poblano peppers
1 jalapeno, seeded and chopped
5 chiles de arbol, seeded
3/4 pound tomatillos, husked and quartered
1/2 bunch chopped cilantro leaves, plus more for garnish
4 leaves romaine lettuce
1/2 tablespoon Mexican dried oregano
1/2 tablespoon chopped garlic
Salt and freshly ground black pepper
Sliced avocado, for garnish
Sliced radishes, for garnish
Queso fresco, for garnish

Directions

1

Heat the canola oil in a heavy-bottomed stockpot over medium-high heat.
2

Add the onions and garlic and cook until translucent.
3

Stir in the cumin and anise, then add the chicken stock and chicken.
4

Simmer until the chicken is cooked through.
5

Remove the chicken to a cutting board and let cool.
6

Add the potatoes and hominy and simmer until the potatoes are tender.
7

Shred the cooled chicken.
8

Combine the poblanos, jalapenos, chiles de arbol, tomatillos, cilantro, romaine, oregano, garlic, salt and pepper, to taste, in a blender.
9

Blend on high until all of the ingredients are well combined.
10

Add the blended mixture to the stockpot along with the shredded chicken and cook for about 5 to 8 minutes.
11

Season with salt and pepper, to taste.
12

Ladle the posole into shallow bowls and garnish each serving with slices of avocado, thinly sliced radish, queso fresco, and chopped cilantro.