Chicken Posole Verde

Step 1: Broil the vegetables & chop with aromatics

  • Aromatics & vegetables

    • tomatillos
      , husk removed
      12-15
    • garlic
      , minced
      6 cloves
    • poblano peppers
      , halved
      3-4
    • serrano peppers
      , halved
      2
    • ghost pepper
      1
    • yellow onion
      , finely chopped
      1

Turn the oven on at 500° F/260° C.

Spread tomatillos, poblano and serrano peppers on a large tin foil rimmed baking sheet. Broil for 5 minutes until blackened and charred. Let cool 10 minutes.

Meanwhile, finely chop the yellow onion and garlic cloves. Add them to a bowl.

Once cooled, finely chop the tomatillos, poblanos, and serrano peppers and add them to the bowl.

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