Green Posole with Chicken

My Go-To Comfort Food: Green Posole with Chicken

There's something incredibly satisfying about a warm bowl of posole on a chilly evening. This isn't just any posole; it's my family's favorite, a vibrant green creation bursting with flavor and texture. The secret? It's all in the tomatillos! Forget the green chiles; this recipe relies on the bright, tangy essence of tomatillos, perfectly balanced by the freshness of cilantro and lime. And don't even get me started on the toasted pepitas – they add a delightful crunch that elevates this dish to another level.

I've perfected this recipe over years of experimenting and tweaking, always striving for that perfect balance of flavors. It’s a dish I’ve shared with countless friends and family, and it’s become a staple at our gatherings. The reaction is always the same: pure delight. Of course, there's one caveat. I always make sure to ask my guests if they enjoy cilantro beforehand. For those who don't, the strong flavor can be off-putting, and I wouldn't want to spoil the experience. But for those who love it, well, this posole is a culinary revelation.

Why this recipe works: The magic lies in the careful layering of flavors. The onions are gently sauteed, building a base for the garlic. The chicken broth provides a heartiness, while the oregano adds a subtle warmth. The toasted pepitas, ground into a powder, create a depth of nutty flavor, a subtle earthy note that complements the tomatillos beautifully. Then, the star of the show: the tomatillo salsa. I’ve found that La Victoria brand is the best, but feel free to experiment with your favorite brand. Just make sure it’s a high-quality salsa to bring out the best in this recipe.

The jalapenos add a touch of spice – feel free to adjust the quantity based on your spice preference. I personally like to leave a few seeds in for an extra kick, but you can always remove them if you want a milder flavor. The key is to not over-chop the cilantro; a rough chop is all that's needed to keep its fresh flavor. Over-chopping releases the bitter compounds, so remember to be gentle with it. The hominy adds a wonderful texture, and the final touch of fresh lime juice, more cilantro, avocados, and a drizzle of creme fraiche before serving is just divine.

This recipe isn’t just about the ingredients; it’s about the process, the time it takes to let the flavors meld together. It’s a dish that benefits from slow cooking, allowing the different elements to truly harmonize. It’s a recipe that evokes memories of family gatherings, warm conversations, and the simple pleasure of sharing a delicious meal with loved ones. It’s the kind of food that nourishes not just the body, but the soul.

I often make a double batch, enough for leftovers that taste even better the next day. It’s the perfect meal prep for busy weeknights. The flavors deepen, the textures soften, creating a dish that's even more comforting. But honestly, even on the first day, this posole is unforgettable. The vibrant green color, the aromatic spices, the perfect balance of sweet, sour, and spicy – it's a masterpiece of Mexican cuisine. Give it a try, and I promise you won’t be disappointed.

Serving Suggestions: For a truly authentic experience, serve this posole with warm tortillas, allowing guests to scoop up every last bit of delicious broth and tender chicken. Alongside the posole, offer some simple garnishes like chopped radishes, sliced avocados, and extra lime wedges, so everyone can customize their bowls to their liking.

Variations: This recipe is incredibly versatile. Feel free to experiment with different types of chicken (shredded rotisserie chicken is a great shortcut!), or add other vegetables like zucchini or corn. For those who love spice, add a few serrano peppers along with the jalapenos. The possibilities are endless!

So, the next time you're looking for a comforting, flavorful, and truly satisfying meal, look no further than this Green Posole with Chicken. It’s a recipe that will become a cherished staple in your own kitchen, a dish that brings people together and creates memories that will last a lifetime. Enjoy!

Step-by-step

• Dice the onions.
• Heat the EVOO in a large soup pot.
• Add the onions and cook for 3-5 minutes.
• Add the garlic and cook just enough to soften; don’t let it brown.
• Add the chicken broth and oregano and bring to a low boil.
• While the broth is heating, toast the pepitas and set aside to cool.
• Remove most of the stems and then rough-cut the cilantro (don't chop the cilantro too finely - too fine a chop releases the flavor that many think is soap-like and bitter, which is why you don't add the cilantro to the food processor in step 9 below.).
• In a small food processor, grind the pepitas to a powder and add to the pot.
• In the same food processor, chop the jalapenos (stems and seeds removed - to add fire, leave some seeds) and add to the pot.
• Add the salsa, lime juice and cilantro.
• Bring to a slow boil, cover and cook on low for a couple of hours to let the flavors blend.
• When you are ready to serve, add the chicken and the hominy and heat thoroughly but don’t boil! The chicken will dry out and the hominy will get mushy.
• Spoon into bowls, squeeze lime over the surface, add a cilantro stem, sliced radishes, chopped avocados, limes and a drizzle of creme fraiche (1 tbsp sour or heavy cream mixed with 1 tsp water). Serve immediately.