Yesterday was a cool rainy spring day that made me want to cook something that warms the soul. This is written as a vegetarian recipe (if using vegetable broth). I wanted it to feel more like a full meal so I bought a rotisserie chicken from Whole Foods and added the shredded chicken breast. I saved the rest of the chicken for chicken, black bean, and cotija cheese quesadillas that we ate with the soup.
Honestly, I made the quesadillas thinking that there was no way my kids would eat the posole. But they LOVED it. I used 1 and a half jalapeños instead of two whole ones to bring down the spice factor for the kids.
We have eaten this soup in it’s original vegetarian form and then of course this way with chicken. Either way it’s amazing! Our favorite toppings are avocado, green onions, cilantro, and radishes – but you could add sour cream, greek yogurt, cotija cheese, and/or tortilla strips. Enjoy!
6 tomatillos, papery skin and stems discarded, roughly chopped
1 large red onion, peeled and roughly chopped
2 jalapeños, seeds removed (unless you want it really spicy) and roughly chopped
1 Tablespoon extra virgin olive oil
Coarse sea salt or kosher salt
4 cups vegetable stock or chicken stock (stock will give a richer flavor, but broth will be fine as well)
3 large springs of cilantro
1 28-ounce can hominy, drained and rinsed
For the garnish:
- 1 ripe avocado, diced
- Small handful of cilantro leaves, chopped
- 3 radishes thinly sliced
- Green onions, thinly sliced
- 1 lime, cut into wedges
- Preheat the oven to 450 degrees.
- On a sheet pan or in a large baking dish toss the tomatillos, onions, and jalapeños with the olive oil to coat, and add a large pinch of salt. Roast for approximately 20 minutes, stirring a few times, until they’re soft and a little browned. Remove from oven and allow to cool. (I didn’t wait for it to cool and just made sure to put a kitchen towel over the top of the blender to make sure there were no “explosions” from the hot liquid)
- Transfer the vegetables to a blender with 1 cup of the stock and puree until completely smooth.
- Transfer the mixture to a large pot or dutch oven, along with the rest of the stock, cilantro, and hominy. Bring the mixture to a boil, lower the heat, and simmer for 15 minutes to 20 minutes.
- Add shredded chicken and continue to cook for 5 minutes to allow chicken to heat up.
- Season the soup to taste with sea salt.
- Add garnish of choice.