Ingredients
- 1 pound fresh tomatillos, husks removed
- 1 pound poblano peppers
- 1 drizzle olive oil
- 1 cup water
- 2 pounds skinless, boneless chicken breasts, cubed
- 1 medium white onion, diced
- 4 cups chicken broth
- 2 serrano peppers, chopped (Optional)
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons chipotle chile powder
- salt to taste
- ¼ cup cornmeal (Optional)
What Makes This Recipe So Good
Pro Cooking Tips
- Simmer the posole gently to keep the meat tender and the broth clear.
- Adjust the seasoning at the end to balance the acidity from the tomatillos.
Step 1
Gently heat your oven to 400 degrees F. Toss the tomatillos and poblanos with a little olive oil in a roasting pan, making sure everything is nicely coated. Pop them in the oven and roast until the poblanos are nicely blackened, which usually takes about 45 minutes. Once done, let them cool for around 10 minutes so you can handle them safely.
Step 2
Peel the skins off the poblanos, then throw them into a blender along with the tomatillos. Add some water and blend everything until it’s smooth and saucy.
Step 3
Heat a tablespoon of oil in a skillet over medium-high heat. Add the chicken and onions, cooking until the onions soften and start to brown and the chicken is nicely browned too — about 5 to 7 minutes. Pour in the blended tomatillo and poblano mix, then add the chicken broth, serrano peppers, garlic, cumin, chipotle powder, and a pinch of salt.
Step 4
Bring it all up to a boil, then lower the heat to a gentle simmer. Let it cook until the chicken is fully cooked through and all the flavors come together, which should take about an hour. To finish, stir in some cornmeal to thicken the stew a bit, and you’re ready to serve.
