Posole Verde

By SAVEUR Editors

Published on October 12, 2017

This is a dish common to parts of southern Mexico. Posole is something of a Mexican analogue to ramen; but instead of noodles, posole uses hominy.


For the Posole

  • 1 ¼ lb. tomatillos, husked and rinsed
  • 2 large poblano chiles (12 oz.)
  • 1 large jalapeno
  • 2 tbsp. olive oil
  • ½ large white onion, finely chopped (1 cup)
  • ½ tsp. freshly ground cumin seed
  • 1 pinch freshly ground black pepper, or more to taste
  • ½ tsp. kosher salt, or more to taste
  • 1 29-oz. can hominy, drained and rinsed (3 cups)
  • 1 cooked boneless, skinless chicken breast, shredded (1 ¼ cups)
  • 1 packed cups spinach, large stems removed
  • 2 cups chicken stock, or more as needed

For Serving

  • 1 link cooked chorizo (3 oz.), chopped into ½ inch pieces
  • Crumbled cotija or Oaxacan cheese
  • Thinly sliced radishes
  • Cilantro leaves
  • Tortilla chips


Step 1

Preheat the broiler and set a rack in the top third of the oven. On a baking sheet, add the tomatillos, poblanos, and jalapeno; broil, turning the chiles occasionally with tongs, until the skins of the chiles are blackened and the peppers have softened, 14-16 minutes. Remove and let cool slightly, then seed and stem the peppers and remove and discard their skins.

Step 2

Transfer the tomatillos and the flesh of the chiles to a blender; blend until almost smooth. Set aside.

Step 3

In a 4-quart Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. Add the onion, garlic, cumin, black pepper, and salt and cook, stirring occasionally, until the onions are softened, 6-7 minutes. Add the tomatillo mixture and chicken stock and bring to a simmer over medium-high heat. Add the hominy, shredded chicken, and spinach; cook, stirring occasionally, until the spinach is wilted and the flavors have melded, 10-15 minutes. Taste and adjust the seasoning as needed. Add a little more chicken stock if needed to loosen the consistency.

Step 4

Meanwhile, crisp the chorizo: In a small skillet over medium heat, add the cubed chorizo and cook, stirring occasionally, until well browned and crispy in places, about 14 minutes.

Step 5

Ladle the posole into bowls and top with the chorizo, cheese, radishes, and cilantro leaves to taste. Serve immediately with tortilla chips.

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