Everybody loves a customizable meal, and Mexican posole is enjoying renewed popularity across California and other parts of the U.S. Posole isn’t new, but like Vietnamese pho it offers a richly flavored broth that diners can top at the table with fresh vegetables. There are both green (verde) and red (rojo) styles, commonly made with chicken or pork.
This easy green posole recipe relies on fresh chiles and tomatillos for brightness, so it takes a bit longer than versions that use canned sauces. Still, it’s straightforward to make and works well in a pressure cooker or slow cooker, so much of the time is hands-off. The recipe makes a large batch you can portion and freeze for quick single meals or save half for a later dinner.
The base flavor comes from blending tomatillos with poblano (or Anaheim) peppers, jalapeños, onion, garlic, cumin and salt. Puree the vegetables until smooth, add the mixture to the pot, and drizzle in olive oil. For a slightly roasted depth, sauté the blended mixture in the electric pressure cooker on the sauté setting for 15–20 minutes before proceeding—this step is optional but adds complexity.
easy green posole
I prefer using cooked, diced chicken to keep the broth clearer and to speed preparation. Add the diced chicken and chicken stock to the pot after the vegetable puree. If using an electric pressure cooker, seal and use the soup setting or cook on high pressure for 15 minutes, then allow a natural pressure release. In a slow cooker, cook on high for about 4 hours.
When cooking is complete and the lid is off, stir in drained hominy. Hominy is corn treated to remove the hull; its flavor is closer to masa or corn tortillas than to fresh sweet corn. You can use white, yellow, or a mix—either works fine. Simmer the soup a few more minutes so the hominy heats through.
easy green posole
Traditional toppings elevate the bowl: sliced radishes, shredded cabbage, diced onion, chopped cilantro, lime wedges and diced avocado are all classic choices. A spoonful of sour cream is optional if you want extra creaminess.
Easy Green Posole for the Pressure Cooker or Crock-Pot
FoodLove.com
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Equipment
Ingredients
- 2 pounds chicken, cooked and diced (about 4 cups)
- 8 tomatillos, husked and quartered (or one 28-oz can tomatillos)
- 3 poblano or Anaheim chiles, seeded and roughly chopped
- 2 jalapeño peppers, seeded and roughly chopped
- 1 medium yellow onion, peeled and roughly chopped
- 2–3 large garlic cloves, peeled and halved
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 2 tablespoons olive oil
- 4 cups chicken stock
- 2 cans hominy, drained (white, yellow, or a mix)
Toppings:
- Sliced radishes, shredded cabbage, diced onion, chopped cilantro, lime wedges, diced avocado, and sour cream (optional)
Instructions
- 1. Place tomatillos, poblano or Anaheim chiles, jalapeños, onion, garlic, cumin and salt in a blender and puree until smooth. Pour the puree into the pot of the electric pressure cooker or slow cooker and drizzle with 2 tablespoons olive oil.
- 2. (Optional) For added depth, set the electric pressure cooker to sauté with the lid loosely in place and cook the tomatillo–chile puree about 15–20 minutes, stirring occasionally, until it develops a lightly roasted aroma. Turn off heat and let bubbling subside before continuing.
- 3. Add chicken stock and the cooked diced chicken; stir to combine. Seal the pressure cooker and use the soup setting, or cook on high pressure for 15 minutes and allow a natural pressure release. In a slow cooker, cook on high for about 4 hours.
- 4. After releasing the pressure and removing the lid, stir in drained hominy and simmer for about 10 minutes to heat through. Serve hot with desired toppings.
Notes
Adapted from a pozole verde recipe.
Nutrition
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