Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Smart Cooking Tips
- Toast the dried chilies before blending to deepen their flavor.
- Use fresh tomatillos for the best tangy brightness; canned ones can be too soft.
- Simmer the soup gently to allow the flavors to meld without overcooking the hominy.
Ingredients 0/13
What Makes This Dish So Tasty
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. Roast them until the poblanos get blackened, which should take about 45 minutes. Once done, take them out and let them cool for around 10 minutes so you can handle them comfortably.
Step 2
Peel the skins off the poblanos, then throw both the poblanos and tomatillos into a blender. Add some water and blend everything until you get a smooth sauce.
Step 3
Heat a tablespoon of oil in a skillet over medium-high heat. Cook the chicken and onions together until the onions soften and start to brown, and the chicken is nicely browned too — this usually takes about 5 to 7 minutes. Pour in the blended tomatillo and poblano sauce along with the chicken broth, serrano peppers, garlic, cumin, chipotle powder, and a pinch of salt.
Step 4
Bring the mixture up to a boil, then lower the heat and let it simmer gently for about an hour. This slow cooking will make sure the chicken is fully cooked and all the flavors come together. Finally, stir in some cornmeal to thicken the stew to your liking.
