GREEN POSOLE
8 to 10 servings
For Vegetarian Posole, omit the chicken and add two 15-ounce cans pinto beans, drained. Reduce the simmering time to 30 minutes. To make with pork, omit the chicken and potatoes and brown 2 pounds cubed pork shoulder as for Red Posole before adding the onions. Proceed as directed, simmering until the pork is tender, 1 ½ to 2 hours.
Have ready:
- 1 pound dried hominy (about 3 cups), cooked, or two 25-ounce cans hominy, drained
Place in a blender and blend until smooth:
- 1 pound tomatillos, husked and coarsely chopped
- 1 small bunch sorrel, watercress, or purslane, coarsely chopped
- 6 serrano or 3 jalapeño peppers, or more to taste, seeded and coarsely chopped
- ½ cup pumpkin seeds, toasted
- ¾ cup water
Heat in a large heavy soup pot over medium heat:
- 2 tablespoons vegetable oil
Add and cook, stirring occasionally, until tender, 6 to 8 minutes:
- 1 large onion, chopped
Add and stir until fragrant, about 30 seconds:
- 4 large garlic cloves, minced
Increase the heat to medium-high and pour in the tomatillo mixture. Cook, stirring, until the mixture is at a brisk simmer and has turned olive green, about 5 minutes. Add the hominy along with:
- 12 cups chicken or vegetable stock or broth
- 3 whole chicken legs (about 2 pounds), skin removed
- (1 pound red potatoes, diced)
- (2 large epazote sprigs, chopped, or 1½ teaspoons dried oregano)
Bring to a boil. Cover, reduce the heat, and simmer until the chicken is cooked through and the potatoes are tender, about 40 minutes. Remove the chicken from the pot and let sit until cool enough to handle. Shred the meat, discarding the bones or reserving them for stock. Return the chicken to the pot and season to taste with:
- Salt
Simmer, uncovered, for 10 minutes. Taste and adjust the seasonings. Serve the posole, passing separately:
- Minced red onion or chopped green onion
- Diced avocado
- Chopped cilantro
- Crumbled tortilla chips or pork rinds
- Shredded romaine lettuce
- Thinly sliced red radishes
- Lime wedges