3 Tbls. olive oil
½ cup white onion, diced
1 Tbls. minced garlic
1 tsp. ground cumin
9 cups chicken stock
4 boneless, skinless chicken breast halves; poached and shredded
2-3 Yukon gold potatoes, diced
1 29 oz. can white hominy
2 roasted, peeled and seeded poblano peppers
1 jalapeno, seeded
3/4 pound tomatillos, husked and quartered
1/2 bunch chopped cilantro leaves, plus more for garnish
½ Tbls. Mexican dried oregano
2 garlic cloves
diced avocado, for garnish
Sliced radishes, for garnish
Queso fresco, for garnish
Heat the olive oil in a heavy-bottomed stockpot over medium-high heat.
Add the onions and garlic and cook until translucent. Stir in the cumin and then add the chicken stock and chicken.
Add the potatoes and hominy and simmer until the potatoes are tender.
Combine the poblanos, jalapenos, tomatillos, cilantro, oregano, garlic, in a blender. Blend on high until all of the ingredients are well combined.
Add the blended mixture to the pot and cook for about 15 minutes. Season with salt and pepper, to taste.
Ladle the posole into bowls and garnish each serving with avocado, thinly sliced radish, queso fresco, and chopped cilantro. Serves 8.
*I roast the pablanos over the stovetop flame until blackened then place in a paper bag to let steam, peel off skin once cooled (you can also blacken under the broiler).