Tomatillo Posole

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.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 6

Ingredients

• 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)

Directions

Step 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.

Step 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.

Step 3

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 8

Taste and adjust seasoning with additional salt, if needed.

Step 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

Serving size	4905 grams (4905.0g)

Amount per serving	% Daily Value*
Calories	3103

Total Fat 101.40g	130%
Saturated Fat 17.10g	86%
Polyunsaturated Fat 16.80g
Cholesterol 578mg	193%
Sodium 7831mg	340%
Total Carbohydrate 300.10g	109%
Dietary Fiber 77.30g	276%
Total Sugars 49.90g
Protein 269.60g	539%

Vitamin D 89IU	443%
Calcium 756mg	58%
Iron 29mg	158%
Potassium 9382mg	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: 28.6%

Protein: 33.8%

Carbs: 37.6%