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+ servings

POSOLE VERDE

Michelle Ferrer
This substantial, flavorful stew can be made vegetarian by omitting the chicken.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 1/2 Tablespoons Extra Virgin Olive Oil
  • 1 cup spanish onion diced
  • 2 large cloves Garlic minced
  • 10 large tomatillos paper husk removed, divided
  • 1 14 ounce can hominy drained and rinsed
  • 2 cups leftover rotisserie chicken chopped
  • 1/8 teaspoon Ground Cumin
  • 1/8 teaspoon ground smoked paprika
  • 2 cups vegetarian or chicken broth
  • 1/2 bunch cilantro finely chopped, divided
  • 1/2 teaspoon Salt divided
  • 1/4 teaspoon ground black pepper
  • 1 avocado pitted, scooped from skin and sliced
  • 1 lime
  • crushed tortilla chips
  • pickled jalepenos
  • cotija cheese

Instructions
 

  • After removing the husks from the tomatillos, dice six of them. Put the remaining four tomatillos, roughly chopped, into a blender or food processor and purée. Set aside.
  • Heat a soup pot or Dutch oven over medium heat. When pot is hot, add oil and wait 30 seconds. Add onions to pot, season with 1/4 teaspoon salt and cook until translucent, about 5 minutes. Add garlic, cumin, paprika, and hominy and stir for 1 minute.
  • Add diced and pureed tomatillos, broth, pepper and remaining salt. Stir to combine. Allow to cook for 10 minutes, stirring occasionally. Add cilantro and chicken, if using. Cook for an additional 10 minutes more to heat chicken through.
  • Serve with a healthy squeeze of lime and your choice of toppings: avocado, pickled jalapeños, crushed tortilla chips, remaining cilantro, and/or cotija cheese.
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