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Roasted Tomatillo Posole

A green chile soup for cozy fall evenings.
Course soup
Author Audrey

Ingredients

Veggies for Roasting

  • 12 Medium Tomatillos Or 24 small ones like the ones from my garden.
  • 3 cloves garlic, unpeeled
  • 1/2 small white onion
  • 1-2 spicy peppers (jalapeno, serrano, etc)
  • 1-2 mild peppers (serrano, mild hatch, etc)

Remaining Soup Ingredients

  • 3 TBSP butter
  • 3 TBSP flour
  • 4-6 cups Chicken Stock How long you let this simmer will depend on the amount of water. Start with the lesser amount
  • 25 oz hominy
  • 1 tsp cumin
  • 1 tsp salt
  • 2 C chicken chopped or shredded I grilled two chicken breasts and then cut into into cubes. You could also pan fry or use rotisserie chicken
  • lime juice optional, but highly recommended
  • Optional toppings: sour cream, cilantro, tortilla chips, cotija cheese, etc

Instructions

Roasting Vegetables

  • Preheat Oven to 425ºF.
  • Oil a baking sheet. Place tomatillos, garlic, onion, and peppers on sheet and cover with foil.
  • Place in oven and roast for 20-30 minutes until veggies are lightly browned and it smells like heaven at your house. Remove foil and let cool.
  • Peel garlic, slice open peppers* and remove seeds and stems, throw everything in a blender and blend until smooth.

Soup

  • Make a roux: Melt the butter in a large pot. Add the flour. Stir until combined and continue stirring until the mixture turns a golden color.
  • Slowly add the first cup of stock a little bit at a time whisking each addition until the mixture is smooth. Add three more cups of stock. Whisk until fully combined.
  • Add the roasted veggie mixture and stir until smooth.
  • Add the hominy, cumin, salt, and chicken. Bring to a boil and simmer for 5-10 minutes. Season with additional salt and pepper as needed.
  • To serve, squeeze some fresh lime juice into a bowl of soup and top with any desired toppings such as sour cream, cilantro, cotija cheese, or tortilla chips.