Big Pappy's Posole Verde with Tomatillos
Description
Zesty and perfect for cool fall evenings, this posole verde is full of flavor thanks to fresh tomatillos, poblanos, and chicken.
Ingredients
•
1 pound fresh tomatillos, husks removed
•
1 pound poblano peppers
•
1 drizzle olive oil
•
1 cup water
•
1 tablespoon olive oil
•
2 pounds skinless, boneless chicken breasts, cubed
•
1 medium white onion, diced
•
4 cups chicken broth
•
2 serrano peppers, chopped
•
4 cloves garlic, minced
•
1 tablespoon ground cumin
•
2 teaspoons chipotle chile powder
•
salt to taste
•
1/4 cup cornmeal
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Place tomatillos and poblanos into a roasting pan and drizzle with olive oil, tossing to coat.
3
Roast in the preheated oven until poblanos are blackened, about 45 minutes. Remove from the oven and let cool enough to handle, about 10 minutes.
4
Remove skins from poblanos and place them into an electric blender with tomatillos. Add water and blend until smooth.
5
Heat 1 tablespoon oil in a skillet over medium-high heat. Saute chicken and onion in the hot oil until onions soften and show color and chicken is browned, 5 to 7 minutes. Add blended poblanos and tomatillos, chicken broth, serrano peppers, garlic, cumin, chipotle powder, and salt.
6
Bring mixture to a boil, reduce heat to medium-low, and let simmer until chicken is no longer pink in the center and flavors have melded, about 1 hour. Stir in cornmeal to thicken.