Proving every day that she is a woman after my own heart, Runyan informs me she too thinks soup is the cat’s pajamas. This is her fave.
From Runyan: A requisite of my current recipe repertoire is that I eat whatever-dish-it-is at least three times a week. Living alone, being poor, and ultimately being too lazy to go to the grocery store more than once every 10 days makes this a necessity. While this is not authentic posole, it’s tasty nonetheless. Here yar:
2-3 poblano peppers
5-6 tomatillos (both of these items depend on size, aim for medium I suppose)
5 cloves garlic
2 medium onions (one cut into large pieces, one chopped into smaller pieces)
2 chicken breasts (I prefer on the bone)
1 large can hominy (Could definitely find this in that mexican market you mentioned in your post but I find it at Whole Foods)
1-2 of those boxes of stock (Wish I made my own but alas…)
bunch of cilantro
cayenne or other chili
- Preheat the oven to 350.
- Coat the chicken with some olive oil, LOTS of salt and pepper and put in the oven to roast for roughly 20 minutes. (You can also just buy one of those rotisserie chickens if you’re feeling lazy.)
- When cooked, shred up chicken and set aside.
- Crank up the oven to 450. Do the same olive oil, S&P routine with the poblanos, tomatillos (after removing papery skin, natch), garlic, and onion. Put on a sheet pan and put in the oven to roast until the veggies start getting a little brown. Once brown remove them, let them cool, and blend them up in a blender. Set aside.
- Heat some oil in your soup pot, add other onion, sliced carrot, cumin, cayenne (or actual chili) and cook for 10-15 mins over medium high heat.
- Add the blended, roasted veggies and cook an additional 10-15 minutes.
- Add stock (at least 1.5 boxes, maybe more). Add drained, rinsed posole. Bring to simmer/low boil. Add chicken and simmer until warm.
- Garnish with cilantro, thinly slided radish, sliced avocado and/or tortilla chips. (To me, cheese gets in the way here but knock yourself out.)