Big Pappy's Posole Verde with Tomatillos

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Posole Verde is a traditional Mexican soup that features tender chunks of pork, hearty hominy, and a vibrant green broth made with tomatillos.

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Big Pappy's Posole Verde with Tomatillos
Prep
30 min
Cook
1 hr 55 min
Total
2 hr 35 min
Servings
8

Method

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Place tomatillos and poblanos into a roasting pan and drizzle with olive oil, tossing to evenly coat.

  3. Roast in the preheated oven for approximately 45 minutes, or until the poblanos are blackened.

  4. Remove the pan from the oven and allow the tomatillos and poblanos to cool for about 10 minutes.

  5. Peel the skins off the poblanos and transfer them to an electric blender along with the tomatillos.

  6. Add water to the blender and blend the mixture until smooth.

  7. Heat 1 tablespoon of oil in a skillet over medium-high heat.

  8. Saute the chicken and onion in the hot oil until the onions have softened and developed color, and the chicken is browned (around 5 to 7 minutes).

  9. Add the blended poblanos and tomatillos, chicken broth, serrano peppers, garlic, cumin, chipotle powder, and salt to the skillet.

  10. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for approximately 1 hour, or until the chicken is no longer pink in the center and the flavors have melded.

  11. Stir in cornmeal to thicken the mixture.

  12. If desired, you can also try making this recipe using pork instead of chicken.

About this recipe

What is Posole Verde?

Posole Verde is a traditional Mexican soup that features tender chunks of pork, hearty hominy, and a vibrant green broth made with tomatillos. It is a popular dish during celebrations and special occasions, known for its rich flavors and comforting qualities.

The Legend of Big Pappy's Posole Verde

Imagine a warm kitchen filled with the tantalizing aromas of simmering pork and fragrant herbs. That's the scene at Big Pappy's, a small family-owned restaurant tucked away in a quiet corner of town. For generations, the secret recipe for their famous Posole Verde has been passed down from one cook to another, creating a culinary masterpiece that has stood the test of time.

The Magic of Tomatillos

At the heart of this legendary dish are tomatillos, small green fruits that add a tangy and slightly citrusy flavor to the broth. These little powerhouses of flavor are packed with vitamins and antioxidants, making them a healthy addition to any meal. When combined with other traditional Mexican ingredients like onions, garlic, and cilantro, tomatillos create a symphony of flavors that dance on your taste buds.

The Perfect Balance

What makes Big Pappy's Posole Verde truly special is the balance of flavors. The tender chunks of pork melt in your mouth, while the hominy adds a satisfying chewiness to each spoonful. The broth, made with tomatillos, is both tangy and savory, creating a harmonious combination that will leave you craving more.

A Taste of Tradition

When you take a bite of Big Pappy's Posole Verde, you're not just tasting a delicious soup. You're experiencing a piece of Mexican culture and heritage. Each ingredient, each step in the cooking process, is a nod to the generations that came before. It's a taste of tradition, served with love.

In Conclusion

Big Pappy's Posole Verde with Tomatillos is not just a soup; it's a taste of tradition and a celebration of Mexican flavors. With its tender pork, hearty hominy, and vibrant green broth, it's a dish that will warm your soul and leave you wanting more. Whether you're enjoying it at Big Pappy's or recreating it in your own kitchen, Posole Verde is a culinary adventure worth embarking on.

Frequently asked questions

. Can I modify the recipe to make it vegetarian-friendly?

Absolutely! You can easily substitute the pork with your favorite vegetables or tofu. The tomatillo broth and hominy will still provide the delicious base for your vegetarian Posole Verde.

. How spicy is Posole Verde?

The spiciness of Posole Verde can vary depending on the recipe. Big Pappy's version has a mild spice level, allowing the flavors of the tomatillos and other ingredients to shine. However, if you prefer a spicier kick, you can always add some chopped jalapenos or hot sauce to your liking.

. Can I freeze leftovers?

Posole Verde freezes wonderfully! Just store it in an airtight container and pop it in the freezer. When you're ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat on the stove or in the microwave.

. What are some traditional toppings for Posole Verde?

Some popular toppings for Posole Verde include sliced radishes, shredded cabbage, diced avocado, and a squeeze of fresh lime juice. These toppings add freshness and texture to the dish, enhancing the overall flavor profile.

. Can I make Posole Verde in a slow cooker?

Absolutely! Making Posole Verde in a slow cooker is a great option for those who prefer a hands-off approach to cooking. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The result will be a deliciously tender and flavorful Posole Verde.

. Can I use canned tomatillos instead of fresh?

If fresh tomatillos are not available, you can use canned tomatillos as a substitute. Just make sure to drain and rinse them before using. While fresh tomatillos offer a brighter flavor, canned tomatillos can still provide the desired tanginess to the broth.

. Is Posole Verde gluten-free?

Yes, Posole Verde is naturally gluten-free as long as you ensure that all the ingredients you use are gluten-free. Double-check the labels of any store-bought ingredients, such as broth or hominy, to ensure they are gluten-free.

. Can I make Posole Verde in advance?

Absolutely! In fact, Posole Verde tastes even better the next day as the flavors have had time to meld together. You can make it a day in advance and refrigerate it overnight. Just remember to reheat it gently on the stove or in the microwave before serving.

AprilCook, recipe developer and the heart of Chefwiz. More about April

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