Ingredients
- 1 lb tomatillos, husked
- 2 med poblano chiles
- 2 jalapeños
- 2 Tbsp extra virgin olive oil
- 4 chicken thighs (1 lb)
- 1 small onion, diced
- 4 garlic cloves, minced
- 2 15oz cans hominy, drained and rinsed
- 5 cups chicken stock
- kosher salt and pepper
- sliced cabbage, radishes and scallions, cilantro, watercress, Mexican crema and lime wedges for serving
Preparation
Step 1
1. Preheat the broiler and position a rack 4-6 inches from the heat. Spread the tomatillos, poblanos and jalapeños on a baking sheet. Broil for about 10 minutes, turning occasionally, until charred. Transfer to a work surface, then peel and seed the chiles. Finely chop the chiles and tomatillos.
2. Meanwhile, in a large saucepan, heat the oil over moderately high heat. Add the chicken and cook, turning once, until browned, about 10 minutes. Add the onion and garlic and cook, stirring, until translucent, about 3 minutes. Add the tomatillos, chiles, hominy and stock. Bring to a boil, then reduce the heat and simmer for 45 minutes until the chicken is tender. Season with salt and pepper.
3. Transfer the chicken to a work surface and shred the meat with a fork; discard the skin and bones. Return the chicken to the soup and simmer until heated through.
4. Serve the posole with cabbage, radishes, scallions, cilantro, watercress, cream and lime wedges