Tomatillo-Veggie (or Chicken) Posole
Recipe type: Soup, Stew, Main Dish
Cuisine: Mexican
Serves: 6-8 servings
  • 3 tablespoons olive oil
  • 1 medium white onion, chopped
  • 1 bell pepper, diced (any color)
  • 3 cloves garlic, minced
  • 1 medium tomato, finely chopped
  • ½ lb tomatillos, papery skins removed--1/4 lb diced, ¼ lb halved
  • ½ teaspoon coriander
  • ½ teaspoon cumin
  • ½ teaspoon chile powder
  • 6-8 cups vegetable or chicken broth
  • 2 medium carrots, peeled and thinly sliced
  • 2 25-ounce cans hominy, drained
  • 2 cups chopped cilantro (leaves and upper stems), plus additional for garnish
  • juice from 1-2 limes, plus additional slices for serving
  • Salt to taste
  • 2 cups shredded rotisserie chicken (store bought, or homemade)
  • 1 avocado, diced (for garnish)
  1. Heat the olive oil in a large stockpot.  Sauté the onion and bell pepper over medium-high heat for 4-5 minutes, until beginning to soften, but not brown.  Add the garlic, and sauté for a minute more.  Add the tomato and diced tomatillo, the coriander, cumin, and chile powder.  Season with  a couple pinches of salt, and cook over medium heat until starting to soften, about 4 minutes.  Add broth (start with 6 cups, add additional if desired), carrots, and hominy. Add salt to taste.   Bring to a boil, then reduce to a simmer for 15-20 minutes, until vegetables are tender.
  2. Remove 1½ cups of the soup to a blender (including some of the solids) .  Add the cilantro, and the halved tomatillos.  Hold the top of the blender down  with a dish towel, and blend until smooth.  Stir the tomatillo sauce into the soup.  Add the chicken, if using and simmer over low heat for 5 minutes.  Season to taste with salt and the juice of 1-2 limes.  Serve in bowls topped with avocado and cilantro.
Recipe by Spoon With Me at