Happily, this easy, green posole does just that.
It still has hominy to deliver its characteristic flavor, but instead of dark stewish elements like pork and guajillo or ancho chiles, this soup gets its power from tomatillos, jalapeno peppers, and chicken or vegetable stock.
The secret comes from giving tart tomatillos and other vegetables a quick roast in the oven. This yields surprising depth and unexpected character, no thin imposter here. It’s all transferred to a soup pot with chicken or vegetable stock and pureed lightly with an immersion blender. I like keeping a bit of texture for a touch of rusticity.
The soup is heated with hominy and a few sprigs of cilantro tied with a bit of string, making a bouquet garni for easy removal. For a more robust soup, add a few handfuls of cooked shredded chicken. If it needs more flavor, give a squeeze of two of fresh lime just prior to serving. My soup needed absolutely nothing.
No question, this brilliant posole is meant for any time, any occasion. In fact, in a lighthearted Irish moment, it could very well be a breath of fresh air—spring green air, at that.
Inspired by Gwyneth Paltrow’s Posole in It’s All Good
6 tomatillos, peel, clean and lightly chop
1 large onion, peel and lightly chop
2 jalapenos, seed, lightly chop
1 clove garlic, peel and slice
½ teaspoon dried oregano
1-2 teaspoons olive oil
sea salt to taste
3-4 cups stock, chicken or vegetable
15 oz. can hominy, drain and rinse
Garnish: diced avocado, cilantro leaves, 2 thin slice scallions, 2-3 sliced radishes, 1/2 cup Añejo cheese crumbled, 1 lime in wedges
- Toss the vegetables with olive oil to coat, salt and roast at 450 degrees for 20 minutes.
- Place roasted vegetables in soup pot with 1 cup stock. Puree lightly with immersion blender leaving a bit of texture. Add remaining stock, hominy, and cilantro stems tied with string.
- Bring to a boil simmer 15 minutes to blend flavors. Adjust seasoning.
- Remove cilantro, serve in bowls and pass garnishes. Serves 4.