Tuesday, November 5, 2013

Posole Verde



 
What could be better than soup this time of year?  I love posole and this one is one of my favorites.  I think the thing that totally gets me about this soup is the fresh vegetables.  I know it might seem foreign to some people to put radishes in soup but in many countries radishes are cooked in lots of dishes.  This radish here is not cooked but its addition to the soup is amazing.  It's one vegetable I totally have to have in my posole. 

Green Posole Verde 

6 tomatillos, papery layers and stems discarded, roughly chopped
1 large red onion, peeled and roughly chopped
1-tablespoon extra virgin olive oil
Coarse sea salt
5 cups vegetable stock or chicken stock
1 28-ounce cans hominy, drained and rinsed
1 clove garlic, minced
1/4 cup or one can of Pablano or Anaheim chilies
1 teaspoon cumin
shredded chicken (totally optional)

trimmings:
cilantro
avocado
cabbage
green onion
radish
lime wedges

In a 400F oven roast the tomatillos and onion, until tender.  Remove from oven and when cool enough to handle, puree in a blender.  Combine with broth, hominy, roasted chilies, cumin and garlic in a soup pot. Bring to a boil and gently simmer for about 20 minutes.  Ladel into bowls and add the trimmings you like with a little twist of lime. If you are like me, a big twist of lime.

3 comments:

Just Crafty Enough said...

I love posole but usually make it with pork. I have to try this version. Pinned it

Diane, Fit to the Finish said...

I have never heard of this dish and it looks amazing!

grace said...

posole is the only thing in which i've ever seen hominy used, so i love it. :)

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