Posole is typically a chicken soup made with tomatillos, green chiles and hominy. My husband's not a fan of hominy, so I substituted sweet corn I got at the farmer's market. I also wanted it to be less of a soup and more like a thick sauce over the meat. The result is thick, sweet and a bit spicy.
Here's what you'll need:
1 chicken, cut into 8 or 1 1/2 lbs chicken breasts
salt & pepper
1/2 tsp ground cumin
1 lb tomatillos, quartered
4 poblano peppers, stems removed & cut in half
1 jalapeno, stem removed
1 bunch green onions, white and light green parts only
4 cloves garlic
1 bunch cilantro
1 - 1 1/2 c water or chicken stock
juice of 2 limes
1 tsp salt
2 ears sweet corn
Preheat oven to 400.
Arrange the tomatillos, peppers, onions and garlic on a baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Bake until the tomatillos break down, about 20 minutes.
Using a gas burner or grill, char the 2 ears of corn.
Turn when they show color, until evenly charred. Remove from heat.
When cool enough to handle, slice the kernels from the ears with a sharp knife. Set aside.
Heat about 1 TBSP olive oil in a large skillet. Sprinkle the chicken with salt, pepper and cumin. Quickly sear them in the skillet, about 1 minute on each side. Remove from the heat.
When the vegetables are done transfer them to a blender or food processor. Add the cilantro and 1 c water.
Pulse until the mixture is smooth, adding enough remaining water to make a sauce. Stir in the lime juice and salt.
Pour the sauce over the chicken in the skillet.
Bring to a boil; reduce to a simmer. Cover and let cook about an hour, until the sauce thickens and reduces.
Stir in the corn kernels.
Bring back to a boil. Cook 1-2 minutes, until the corn is warmed through.
Serve with steamed rice or warmed tortillas.
Enjoy!
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