Posole offers a great deal of variety by way of optional toppings, creating a unique and flavorful experience each time. 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 nixtamal/hominy. In the recipe below, water is used for cooking but there is no reason why a more complex broth of different bones, etc, can’t be used. The beauty of posole verde is its versatility; it's components can be altered by amount or substitution to allow for experimentation and freedom in constructing the dish.
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
- 1 link cooked chorizo (3 oz.), chopped into ½ inch pieces
- Crumbled cotija or Oaxacan cheese
- Thinly sliced radishes
- Cilantro leaves
- Tortilla chips
- 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.
- Transfer the tomatillos and the flesh of the chiles to a blender; blend until almost smooth. Set aside.
- 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.
- 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.
- Ladle the posole into bowls and top with the chorizo, cheese, radishes, and cilantro leaves to taste. Serve immediately with tortilla chips.