I make all kinds of posole, from thick and heavy chile-laced fiery pork stews, to light and almost ethereal soups of amazing flavor. It was this latter I was aiming for in making a green posole with chicken.
|Roasting Tomatillos and Garlic|
|Posole Verde de Pollo|
If I want a thicker stew rather than a thinner stew, I will sometimes stick the immersion blender into the soup and blitz up some of the hominy. Other times, I will add a little masa to the cooking soup. This time, I just wanted a thin soup. Delicious and easy to make with almost no clean up, because I had the foresight to roast the poblanos and make the salsa verde the day before.