Big Pappy's Posole Verde with Tomatillos

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 400 degrees F (200 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place tomatillos and poblanos into a roasting pan and drizzle with olive oil, tossing to coat.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Roast in the preheated oven until poblanos are blackened, about 45 minutes. Remove from the oven and let cool enough to handle, about 10 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Remove skins from poblanos and place them into an electric blender with tomatillos. Add water and blend until smooth.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Heat 1 tablespoon oil in a skillet over medium-high heat. Saute chicken and onion in the hot oil until onions soften and show color and chicken is browned, 5 to 7 minutes. Add blended poblanos and tomatillos, chicken broth, serrano peppers, garlic, cumin, chipotle powder, and salt.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Bring mixture to a boil, reduce heat to medium-low, and let simmer until chicken is no longer pink in the center and flavors have melded, about 1 hour. Stir in cornmeal to thicken.'}

📊 Nutrition Facts

Per serving (8 servings total)