We have lived in New Mexico for over 10 years now and there are many things about it that we have come to love. The views of the mountains and high desert are just breath taking and the blend of different cultures is fascinating. But by far we love the food the most. We especially love the roasted green chiles and use them frequently in different dishes.
Every fall, the big chile roasters begin appearing in the parking lots of grocery stores and bushels of chiles start appearing in bags and boxes, labeled with their level of heat. We pick out our batch of chiles and wait and watch while they are roasted over an open flame. We then take them home and divvy them up into quart or gallon sized freezer bags while they are still hot and let them steam in the bags and cool off to go to the freezer. We don't peel and devein at this time because the peelings slip off easier when you thaw them out and hold them under running water. They just slip right off and peeling a quart as you need them is much easier than peeling the whole bushel at once. We may or may not devein. Just depends on our mood that day.
The fresh chiles we buy here come from Young Guns and they are delicious. They also sell bottled chiles on their web site. Other favorites we have bought in the past are the bottled chiles from 505 Southwestern and the frozen chiles from Bueno and Young Guns. We find all three of these in the local groceries if we happen to run out of our frozen chile stash. In an absolute worst case scenario, you could buy Anaheim or Polblano peppers and roast them over a gas burner or on the grill to get a similar taste, though I can't imagine it would be as good as the roasted green chiles. There may well be other brands of bottled or frozen roasted green chiles, but I have not used them so cannot say how they would taste in this recipe.
We also buy 1 or 2 pound bags of frozen uncooked posole rather than using canned hominy. I cook it in the Instant Pot and cook the whole bag at once, then freeze it in 3 cup batches for soups and stews. The recipe below includes the instructions for cooking the posole in the Instant Pot. However, if your local grocery doesn't carry the frozen posole, you can substitute canned hominy and it should turn out fine.
What makes this recipe so good is that you cook everything but the chicken, posole, cilantro and green chiles in chicken broth for about 30 minutes until the onions and tomatillos are soft. Then blend that soup by putting the veggies in a blender with a little broth or use a hand blender. I ladled all the veggies into a blender the first time I made it and it was too messy for my taste, so my husband scoured eBay and found a hand blender and I have loved that. I blend everything right in the pan plus it has attachments for whisking, smoothies and other goodies. When blending, add in the fresh cilantro and you get a creamy tomatillo and onion soup with little green flecks of cilantro that would probably be good by itself. After blending, just add the chicken, posole and chopped green chiles into the pan and let simmer about 15 minutes to blend the flavors. It is a fairly simple recipe and really good.
I use two pound of chicken thighs, but chicken tenders or breasts would work just as well. I like to cook the chicken in the Instant Pot first, sometimes the day before, and then chop it into 1/2" bits, but you could add it right to the broth and veggies and cook it there for about 40 minutes instead of 30. You have to remove the chicken before blending however, which is a little messy but it is tender and easy to shred with a couple of forks. Chopped or shredded chicken will work.
Posole Verde is usually served with sliced fresh radishes, shredded cabbage and chopped cilantro sprinkled on top. We also like it with pickled carrots and radishes. It tastes just fine with nothing on top or a little sprinkle of cheese. We like corn chips or warm corn tortillas on the side. I like scooping up a mouthful with a chip or tortilla, but spoons work great too. We even talked about trying it for breakfast by simmering some in a skillet and breaking a couple of eggs on top and letting them poach in the soup, but we haven't actually tried it yet. If you try it, please let me know in the comments.
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Hi there! I am Jeannine.
I believe that a holistic and balanced approach to life is a must when living with an autoimmune disease. I share gluten and dairy free recipes and all the other things I do here. I just like doing stuff and making stuff.
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