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Big Pappy's Posole Verde with Tomatillos
Big Pappy's Posole Verde with Tomatillos
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Prep Time:
30 minutes
Cook Time:
115 minutes
Total Time:
155 minutes
Flavorful green posole with fresh tomatillos, poblanos, and chicken - perfect for cozy fall nights.
Ingredients:
  • 1 pound fresh tomatillos, husks removed
  • 1 pound poblano peppers
  • 1 drizzle olive oil
  • 1 tablespoon olive oil
  • 2 pounds skinless, boneless chicken breasts, cubed
  • 1 medium white onion, diced
  • 4 cups chicken broth
  • 2 serrano peppers, chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons chipotle chile powder
  • salt to taste
  • 0.25 cup cornmeal
Instructions:
  • Preheat the oven to 400°F (200°C) for a perfect bake.
  • In a roasting pan, combine tomatillos and poblanos. Drizzle with olive oil and toss to coat evenly.
  • Roast the poblanos in the preheated oven until they are nicely blackened, approximately 45 minutes. Take them out of the oven and allow them to cool until they are easy to handle, around 10 minutes.
  • Peel skins off poblanos, then blend them with tomatillos in an electric blender until smooth, adding water as needed.
  • In a skillet over medium-high heat, saute chicken and onion in 1 tablespoon of oil until chicken is browned and onions soften, about 5 to 7 minutes. Add blended poblanos, tomatillos, chicken broth, serrano peppers, garlic, cumin, chipotle powder, and salt.
  • Bring the mixture to a lively boil, lower the heat to a gentle simmer, and allow it to cook until the chicken is cooked through and the flavors have combined beautifully, for approximately 1 hour. Gently whisk in the cornmeal to thicken the dish.

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