Posole Verde Recipe

Name: Posole Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salsa Verde; 1/4 cup olive oil; 4-5 tomatillos, shelled and halved; 1-2 anahimen peppers, halved length wise and seeded; 1 jalapeno, seeded (optional) and halved length wise; 1 yellow onion, peeled and quartered; 5 cloves of garlic, skin intact; 1 bunch cilantro; 1/2 teaspoon dried oregano; a pinches allspice; juice from 2 limes; 2 cups Chicken stock (vegetable stock to make it vegan); salt and pepper, to taste; For the Soup; 1-2 tablespoons olive oil; 3 cups shredded chicken or pork loin; 2 cups dry hominy (your choice of color), soaked over night and cooked or 1 25oz can; 1 yellow onion, diced; 1 bunch cilantro, minced or torn; 1 teaspoon dried oregano; 1 - 1 1/2 cups salsa verde; 6-8 cups chicken stock; salt and pepper to taste; 2-3 limes, cut into wedges (for garnish); 1 avocado, cut into preferred size (for garnish); 1 head of cabbage, sliced using a mandolin (for garnish)

Servings: persons

For the Salsa Verde
1/4 cup olive oil
4-5 tomatillos, shelled and halved
1-2 anahimen peppers, halved length wise and seeded
1 jalapeno, seeded (optional) and halved length wise
1 yellow onion, peeled and quartered
5 cloves of garlic, skin intact
1 bunch cilantro
1/2 teaspoon dried oregano
a pinches allspice
juice from 2 limes
2 cups Chicken stock (vegetable stock to make it vegan)
salt and pepper, to taste
For the Soup
1-2 tablespoons olive oil
3 cups shredded chicken or pork loin
2 cups dry hominy (your choice of color), soaked over night and cooked or 1 25oz can
1 yellow onion, diced
1 bunch cilantro, minced or torn
1 teaspoon dried oregano
1 - 1 1/2 cups salsa verde
6-8 cups chicken stock
salt and pepper to taste
2-3 limes, cut into wedges (for garnish)
1 avocado, cut into preferred size (for garnish)
1 head of cabbage, sliced using a mandolin (for garnish)

1
["Pre-heat oven to 425", "Using a large rimmed baking dish, arrange the tomatillos, peppers, onion and garlic cloves. Evenly coat with about 1/4 cup olive oil and season with salt and pepper, roast until the skin on the peppers begins to blister and turn a dark brown - about 20 minutes.", "When cool enough to handle, peel off and discard the waxy skin from the body of the anaheim pepper.", "Transfer all contents of the pan (including juices!) to a bender. Add in the all remaining ingredients and blend on high till smooth and evenly combined", "Pour the freshly blended salsa into a sauce pan. Reduce the mixture over a low flame for about 30 minutes, stirring when necessary.", "Remove from heat and transfer into preferred containers - can be sealed and stored in refrigerator for several months.", "Using a large heavy bottomed pot, heat the oil over a medium high flame. When the oil is hot, easily sliding along the bottom of the pan, add in the onions and lightly season with salt, pepper and oregano. Cook for about 5 minutes, stirring occasionally to prevent burning, before adding the chicken and hominy.", "Stir in the salsa verde and fresh cilantro.", "Pour in the chicken stock and bring the soup to a steady simmer. Cook for at least 20 minutes or until the soup has slightly reduced, concentrating the flavors.", "Season with more salt and pepper if needed", "Can be made serval days in advance.
2
Serve hot, garnished with fresh cilantro, thinly sliced cabbage, avocado and a wedge of lime - Enjoy!"]

1161

kcal

Calories

Fat

Carbs

142

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: For the Salsa Verde, 1/4 cup olive oil, 4-5 tomatillos, shelled and halved, 1-2 anahimen peppers, halved length wise and seeded, and more.

Yes, Posole Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Posole Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions