Posole Verde Yield: 6 to 8 servings
INGREDIENTS
•
3 tablespoons canola oil
•
1 white onion, chopped
•
1 tablespoon chopped garlic
•
1 tablespoon toasted cumin seeds, ground
•
1/2 teaspoon toasted anise seeds, ground
•
9 cups chicken stock
•
5 boneless, skinless chicken breast halves
•
4 Yukon gold potatoes, diced
•
3 (15-ounce) cans white hominy
•
2 roasted, peeled and seeded poblano peppers
•
1 jalapeno, seeded and chopped
•
5 chiles de arbol, seeded
•
3/4 pound tomatillos, husked and quartered
•
1/2 bunch chopped cilantro leaves, plus more for garnish
•
4 leaves romaine lettuce
•
1/2 tablespoon Mexican dried oregano
•
1/2 tablespoon chopped garlic
•
Salt and freshly ground black pepper
•
Sliced avocado, for garnish
•
Sliced radishes, for garnish
•
Queso fresco, for garnish
ADVERTISEMENT