Simple Posole
Don’t let not having fresh tomatillos stop you from making this soup. You can simplify the recipe by substituting a 16-ounce jar of salsa verde for the tomatillos.
Serves: 6
  • 1 pound tomatillos
  • 1 quart chicken broth plus 1 quart water
  • 1 organic rotisserie chicken, meat picked from bones and pulled into bite-size pieces, bones and skin reserved separately
  • 1 tablespoon oil
  • 1 medium-large onion, cut into medium dice
  • 2 teaspoons cumin
  • 1 teaspoons oregano
  • 3 large cloves garlic
  • 2 jalapenos, seeded and diced
  • 2 cans (15- to 16 ounces each) or 1 can (30-ounces) hominy, drained
  • ½ cup chopped fresh cilantro
  • 1 bag (11 ounces) tortilla chips
  • Lime wedges
  1. Bring tomatillos and 1 cup of water to boil in a medium saucepan; reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain and transfer to a food processor and purée.
  2. Meanwhile, bring broth and water to a simmer over medium-high heat in a large soup kettle, separate chicken meat from bones and skin, adding bones and skin to the simmering broth. Reduce heat to low, partially cover, and simmer until bones release their flavor, about 20 minutes. Strain; reserve broth (you should have about 6 cups) and discard bones and skin.
  3. Return kettle to burner set on medium-high and heat oil. Add onion; sauté until tender, about 5 minutes. Add cumin, oregano, garlic, and jalapeno; continue to cook until fragrant, a minute or so longer. Add 6 cups of broth, chicken, tomatillos, and hominy; simmer to blend flavors, about 10 minutes. Stir in cilantro and serve with tortilla chips and lime wedges served separately.
Recipe by Three Many Cooks at