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Posole Verde

  • 20 min
  • Easy
  • 20
Hominy, chiles, and tomatillos add zest to this hearty, meal-in-a-bowl Mexican classic.
  • Cumin seeds -- 1 Tbsp
  • Olive oil -- 1 Tbsp
  • Onions, diced -- 1 cup
  • Garlic, chopped -- 2 Tbsp
  • Chicken Broth made with Minor’s Gluten Free Base Made with Free Natural Ingredients -- 64 fl oz
  • Potatoes, Yukon Gold, unpeeled, diced -- 2 cups
  • Hominy, yellow, canned 1 qt -- 1 qt
  • Green chiles, canned, diced -- 1/2 cup
  • Tomatillos, skinned, roasted or canned -- 12 oz
  • Lime juice, fresh -- 2 Tbsp
  • Maggi Seasoning -- 1/2 tsp
  • Cilantro, fresh, chopped -- 1/2 cup
Preparation
1
In a soup pot over medium heat, toast cumin seeds until fragrant. Add olive oil and raise heat to medium high. Sauté onions and garlic until translucent.
2
Add Chicken Broth, potatoes, and hominy and bring to a simmer. While the soup is coming to a simmer purée the green chiles and tomatillos; add purée to soup.
3
Simmer until potatoes are tender. Add lime juice and Maggi Seasoning. Garnish with cilantro just prior to serving.
Serving Suggestion:

Garnish with fried tortilla strips or thinly sliced scallions.

Components