Tomatillo Posole

Nutriscore Rating: 80/100

Discover the bold and vibrant flavors of Tomatillo Posole, a hearty Mexican comfort food that’s as satisfying as it is versatile. This recipe features tender chunks of seared chicken or pork simmered in a smoky, tangy broth made from roasted tomatillos, poblano peppers, and garlic. Creamy white hominy adds texture and substance, while aromatic cumin, oregano, and fresh cilantro infuse the dish with layers of zestful flavor. Topped with crisp shredded cabbage, peppery radish slices, buttery avocado, and a squeeze of lime, this one-pot wonder is perfect for a weeknight dinner or a festive gathering. Easy to customize and packed with authentic ingredients, this tomatillo posole will quickly become a family favorite.

Recipe Information

• Prep Time: 20 min
• Cook Time: 1 hr 10 min
• Total Time: 1 hr 30 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 1 pound Tomatillos
• 2 large Poblano peppers
• 4 pieces Garlic cloves
• 1 medium Yellow onion
• 0.5 bunch Cilantro
• 1.5 pounds Chicken or pork shoulder
• 6 cups Chicken broth
• 2 15-ounce cans Canned white hominy (drained and rinsed)
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1.5 teaspoons Salt
• 2 tablespoons Vegetable oil
• 6 pieces Radishes (sliced, for garnish)
• 2 pieces Limes (cut into wedges, for serving)
• 2 cups Shredded cabbage (for garnish)
• 1 large Avocado (sliced, for garnish)

📝 Instructions

9 steps

1. Preheat the oven to 425°F (220°C). Remove the husks from the tomatillos and rinse them thoroughly to remove any sticky residue. Cut them in half.

2. Place the halved tomatillos, poblano peppers, and unpeeled garlic cloves on a baking sheet. Drizzle with 1 tablespoon of vegetable oil and roast for 20-25 minutes, or until charred and softened.

3. While the vegetables roast, cut the chicken or pork shoulder into large chunks and season with 1 teaspoon of salt.

4. Heat the remaining 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Sear the meat on all sides until browned, then remove it from the pot and set aside.

5. Once the roasted vegetables are done, remove the stems and seeds from the poblano peppers and peel the garlic cloves. Transfer the tomatillos, peppers, garlic, half of the onion (roughly chopped), and cilantro to a blender. Blend until smooth.

6. Return the seared meat to the pot and pour in the tomatillo mixture. Add the chicken broth, cumin, oregano, and remaining 0.5 teaspoon of salt. Bring to a boil, then reduce the heat and simmer uncovered for 40 minutes, or until the meat is tender.

7. Shred the meat using two forks and return it to the pot. Stir in the drained and rinsed hominy, and simmer for another 10 minutes to allow the flavors to meld.

8. Taste and adjust seasoning with additional salt, if needed.

9. Ladle the posole into bowls and top with shredded cabbage, sliced radishes, avocado, and a squeeze of lime. Serve with lime wedges on the side for extra brightness.

Nutrition Facts

1 serving (4905.0g)

Calories		3103
% Daily Value*
Total Fat		101.4 g	130%
	Saturated Fat	17.1 g	86%
	Polyunsaturated Fat	16.8 g
Cholesterol		578 mg	193%
Sodium		7831 mg	340%
Total Carbohydrate		300.1 g	109%
	Dietary Fiber	77.3 g	276%
	Total Sugars	49.9 g
Protein		269.6 g	539%
Vitamin D		2.2 mcg	11%
Calcium		756 mg	58%
Iron		28.5 mg	158%
Potassium		9382 mg	200%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 912 cal (28.6%%)

Protein: 1078 cal (33.8%%)

Carbs: 1200 cal (37.6%%)