Poblano Posole
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 large
Poblano Pepper (or 3 medium)1.5 tsps
Ground Coriander1.5 tsps
Ground Cumin4 cloves
Garlic4 cups
Vegetable StockDirections:
1
Watch how to make this recipe
2
Preheat the broiler to high
3
Place the peppers in the oven and char all over until the skins are blackened
4
Spray the corn with the cooking spray and broil until charred evenly
5
Place the peppers in a bowl and cover to cool
6
Peel and seed the poblanos and coarsely chop
7
Cut the kernels from the cob
8
Turn the oven temp to 450 degrees F
9
Dress the tomatillos with 1 tablespoon of the EVOO and arrange cut-side down on a baking sheet
10
Arrange the onions and garlic on a second baking sheet and toss with the remaining EVOO, the coriander and cumin
11
Roast the tomatillos until charred at the edges and lightly browned, 20 minutes, swapping the trays between the upper and lower racks once
12
Leave the onions and garlic in the oven and let them cook for an additional 10 minutes
13
Puree the tomatillos, onions, garlic and poblanos with 1 cup of the stock, the cilantro and lime juice
14
Transfer to a large pot along with the remaining stock and the hominy
15
Bring to a simmer over medium heat and cook to combine the flavors, 15 minutes
16
Serve the posole topped with the radishes, avocados, scallions and a little more lime juice
17
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