Big Pappy's Green Posole with Tomatillos

Ingredients

• 1 pound fresh tomatillos, husks removed
• 1 pound poblano peppers
• 1 drizzle olive oil
• 1 cup water
• 1 tablespoon olive oil
• 2 pounds skinless, boneless chicken breasts, cubed
• 1 medium white onion, diced
• 4 cups chicken broth
• 2 serrano peppers, chopped (Optional)
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 2 teaspoons chipotle chile powder
• salt to taste
• ¼ cup cornmeal (Optional)

Step 1

Gently heat your oven to 400°F (200°C). Toss the tomatillos and poblanos with a little olive oil in a roasting pan, making sure everything is nicely coated. Pop them in the oven and roast until the poblanos are blackened, which usually takes about 45 minutes. Once done, let them cool for around 10 minutes so you can handle them comfortably.

Step 2

Peel the skins off the poblanos and add them along with the tomatillos to a blender. Pour in some water and blend everything until it’s smooth and saucy.

Step 3

Heat a tablespoon of oil in a skillet over medium-high heat. Add the chicken and onions, cooking until the onions are soft and starting to brown, and the chicken is nicely seared—this should take about 5 to 7 minutes. Then, pour in the blended tomatillo mixture along with chicken broth, serrano peppers, garlic, cumin, chipotle powder, and a pinch of salt.

Step 4

Bring this all to a boil, then turn the heat down to medium-low and let it simmer for about an hour. This slow cook will make sure the chicken is cooked through and all the flavors have mingled beautifully. Finally, stir in some cornmeal to thicken the stew, and you’re ready to serve.