I made my last posole verde of the season today

[Warpy]

It's supposed to be a cool day tomorrow, highs in the low 70s, but I just couldn't wait.

1/2 pound frozen posole, cooked or 3 cans hominy, drained.

1/2 pound ground turkey, sauteed with chopped onion.

Process in a blender or food processor: 6 tomatillos, cooked. 4 jalapeno peppers, seeded and roughly chopped. 2 cloves garlic. 2 serrano peppers (I like the prolonged burn the give, otherwise this is just not hot at all) seeded and chopped. Add to the sauteed turkey and onion. Throw in the nixtmal/hominy. Add water and Better than Bouillion chicken flavor or unsalted chicken stock to barely cover the whole business and stir to mix. Cover and simmer for 15-20 minutes.

Serve and prepare to be addicted. Cut the heat with lime if you must. Garnish with a little cilantro if you must.

I always cook the posole overnight in the crock pot. 10 hours does it perfectly, soft but with bite in the center. The tomatillos are simmered in a little water for 15 minutes and cooled a bit before I dump them into the food processor or blender. Handle them carefully, they tend to pop open and make a mess.

And don't forget to wash your hands with soap and water after you seed and chop those chile peppers! Oh, and use fresh only. Poblano peppers will also work instead of serranos, but nobody had them last week.

The soup broth is a pale greenish color with small green flecks but it doesn't dye the meat or hominy.

Shopping list:

Frozen nixtmal/posole or 3 cans of hominy
6 tomatillos (8 if they're really small)
4 jalapeno peppers
2 serrano or poblano peppers
ground turkey
onion
garlic
Better than Bouillion chicken or 1 carton unsalted chicken stock


I use a large Le Creuset Dutch oven for this, but you could as easily use a stock pot or pasta pot. This will serve 8-10 but only if you restrict seconds, which everyone will want.

(I don't vouch for this recipe's authenticity in any way because there are as many recipes for this stuff as there are cooks. I just know it's good.)

[EFerrari]

1. Posole was our cold remedy and we made it with chicken.

Turkey sounds good, though. Here we put out cut lemon wedges, chopped onion, radish, cilantro, jalapeno and cabbage for topping. It's like having your salad on top of your soup to save time. :)

[Warpy]

2. They usually make it with chopped (not ground) pork loin here

I wanted the flavor without the pork, so I tried it with ground turkey and duplicated it very well.

All my Hispano coworkers were impressed, anyway.

[BarbaRosa]

3. Green Popcorn soup

definitely gonna give this a go!

Thanks

[yellerpup]

4. Mmmm. I do love a beautiful soup.

I am mad for the flavor of hominy, and the way you describe your recipe, I can feel that chile-sparkle light up my mouth.

[Warpy]

5. I left some seeds and veins in the chiles this time

so it's got a good, steady burn.

It's going to be a long summer without it...

[yellerpup]

6. I feel you on that score. Eating chiles are as close as I ever come

get to a religious experience. It hurts a little bit just to think of going without posole for a whole season. Speaking of doing without--I better get crackin' on dinner! :hi: