soup

Posole Verde

Name: Posole Verde
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: yields about 6–8 portions
Cuisine: soup
Ingredients: 2 cans hominy (about 800 g / 28 oz each), drained and rinsed; 908 g (2 lbs) tomatillos, husked and rinsed; 6 jalapeños; 2 serrano chiles; 2 poblano peppers; 1 bunch cilantro; 1 tbsp white pepper; 10 garlic cloves; 1 tbsp garlic powder; Chicken or vegetable stock as needed; Salt to taste

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Prep

20 minutes

Cook

45 minutes

Total

1 hr 5 min

Serves

yields about 6–8 portions

Brothy, bright green, and earthy from the combination of roasted poblano and fresh tomatillo, posole verde is a hominy soup that fills you up without being heavy. The green chile sauce gets made first, then the hominy goes in to simmer and soak it up.

Ingredients

2 cans hominy (about 800 g / 28 oz each), drained and rinsed
908 g (2 lbs) tomatillos, husked and rinsed
6 jalapeños
2 serrano chiles
2 poblano peppers
1 bunch cilantro
1 tbsp white pepper
10 garlic cloves
1 tbsp garlic powder
Chicken or vegetable stock as needed
Salt to taste

Instructions

1
Roast the jalapeños, serranos, and poblanos directly over a flame or under a broiler until charred all over. Place in a covered bowl to steam for 10 minutes, then peel, destem, and seed.
2
Place the tomatillos in a pot with enough water to cover. Simmer for 10–12 minutes until softened and slightly darkened.
3
Combine the roasted chiles, cooked tomatillos, garlic, cilantro, white pepper, and garlic powder in a blender. Add a splash of the tomatillo cooking water and blend until smooth.
4
Pour the green sauce into a pot over medium heat. Add the drained hominy.
5
Add enough chicken or vegetable stock to reach the consistency you want, saucy and thick, or more broth-forward.
6
Simmer for 20–25 minutes until the hominy has absorbed the green sauce flavor.
7
Taste and season with salt.

Cook's Note

The posole needs to simmer long enough that the hominy soaks up the green chile flavor, 10 minutes isn't enough. Give it the full 20–25 so every kernel is seasoned through.

Best Served With

Shredded chicken or pork, thinly sliced radish, cabbage, lime wedges, and warm tortillas.

Why This Recipe Works

Hominy is cooked corn that's had the outer hull removed, which means it soaks up liquid and flavor as it simmers rather than staying separate like rice would. The charred chiles give the green base a smoky underpinning that raw tomatillo alone doesn't have.

Make It Yours

Add shredded chicken or pork for a heartier version.
Garnish with sliced radish, shredded cabbage, dried oregano, and lime.

Leftover Strategy

Keeps refrigerated for 3–4 days. The flavor improves on day 2. Add a splash of stock when reheating.

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Pairing

Cold Mexican lager or agua fresca.