Posole Verde
Hominy, chiles, and tomatillos add zest to this hearty, meal-in-a-bowl Mexican classic.
Ingredients
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Cumin seeds -- 1 Tbsp
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Olive oil -- 1 Tbsp
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Onions, diced -- 1 cup
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Garlic, chopped -- 2 Tbsp
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Chicken Broth made with Minor’s Gluten Free Base Made with Free Natural Ingredients -- 64 fl oz
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Potatoes, Yukon Gold, unpeeled, diced -- 2 cups
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Hominy, yellow, canned 1 qt -- 1 qt
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Green chiles, canned, diced -- 1/2 cup
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Tomatillos, skinned, roasted or canned -- 12 oz
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Lime juice, fresh -- 2 Tbsp
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Maggi Seasoning -- 1/2 tsp
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Cilantro, fresh, chopped -- 1/2 cup
Preparation
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1In 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.
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2Add 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.
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3Simmer 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
