Look, we're all for authenticity but sometimes ease beats it out. And yet we don't think laziness should get in the way of deliciousness. Welll, ICYMI, one o...
Look, we're all for authenticity but sometimes ease beats it out. And yet we don't think laziness should get in the way of deliciousness. Welll, ICYMI, one of the cuisines we find most delicious around here is Mexican food so, when we're not traveling to Mexico, we often cook Mexican food at home.
So we've compromised with this posole recipe – it's all the deep rich flavors classic to a posole, but with the brightness of tomatillos and topped with all your super fixins.
It's perfect for late winter when all you want is a cozy meal but you're as over long-cooking stews as you are over shoveling your driveway. And, rather than bog you down, it will give you more energy to hit the slopes or just to decide on what series to binge watch next.
husks removed, rinsed and cut in half
rinsed and cut in half
divided
cut into ¾-inch chunks
finely chopped
stemmed and seeds removed, finely chopped, about 1 cup
finely chopped
finely chopped
roughly chopped plus more leaves for garnish
for garnish (optional)
for garnish (optional)
for garnish (optional)
for garnish (optional)
Broil The Tomatillos: Place tomatillos and jalapeno on a sheet pan and broil on high for about 8 to 10 minutes or until charred. Remove the tomatillos and jalapeno from the oven, set aside to cool.
Sear The Chicken: Heat 2 tablespoons of olive oil over high heat in a large, heavy-bottomed pot. Using paper towels dry the chicken pieces and season with salt all over. Once the pan is slightly smoking add the chicken. Sear both sides of the pieces about 2 minutes each side. Transfer to a large plate and set aside. Add another tablespoon of olive oil, and the onions and poblanos. Cook until softened and slightly caramelized, about 10 minutes. Lower the heat if starting to burn.
Simmer The Mixture: Add the final tablespoon of olive oil, garlic, and spices. Stir and cook for one minute or until fragrant. Add the tomatillo-jalapeno mixture and cook for another minute. Add the tomatoes and deglaze the pan scraping up the bits on the bottom of the pan. Then add the chicken stock and hominy. Once the posole has come up to a simmer, reduce the heat to low, cover, and cook for 5 minutes to meld the flavors together.
Add the chicken pieces and chopped cilantro, cover, and cook for another 10 minutes to make sure the chicken is cooked through. Taste and adjust seasoning. If you want it spicier add another chopped chipotle or adobo sauce. To serve, ladle about 1 1/2 cups into a shallow wide bowl and allow your guests to top each bowl with condiments and eat with chips.
You can make the posole up to 2 days ahead of time up to this point. Store refrigerated in an airtight container then warm up when ready to serve. You can also put the posole in a slow cooker and cook it on low up to 4 hours.
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