- 3 large poblano peppers (roasted in oven or on the grill)
- 2 ears corn on the cob or ¾ cup frozen corn (optional seasonal ingredient)
- 8 to 10 medium tomatillos, peeled and halved (roasted in oven or on a grill)
- 2 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 1 red onion, cut into wedges (roasted in oven or on a grill)
- 4 cloves garlic, unpeeled (roasted in over or on a grill)
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons ground coriander
- ½ to 1 jalapeno pepper (optional if want a little bling)
- 5 cups vegetable divided
- A handful of fresh cilantro, chopped
- 1 28- to 32-ounce can hominy, drained
- Juice of 1 lime
- To serve: thinly sliced radishes, diced avocado dressed with lime, thinly sliced scallions – whites and greens
For a nice added smoky flavor can place poblano peppers on gas burner
Preheat broiler to high.
Char peppers all over until skins are blackened. Spray or brush corn, if using, with cooking oil and broil until charred evenly.
Grill poblano peppers, tomatillos, onions and garlic
Heat the oven to 450°F.
Dress the tomatillos with a tablespoon of EVOO and arrange cut-side down on a baking sheet. Arrange onions and garlic on a second sheet, toss with remaining EVOO and season with cumin and coriander. Roast the tomatillos for 15 minutes on an upper rack in the oven, or until charred at edges and lightly browned. Place the baking sheet on a lower rack and leave the onions and garlic in oven to cook for an additional 10 more minutes.
Place peppers in a bowl and cover until cool. Skin and seed the poblanos, and coarsely chop. Cut corn from cob.
Purée the tomatillos, onions, garlic, poblanos jalapeno peppers (remove seeds for mild) with 1 cup of veggie stock, a small handful of cilantro and the lime juice. Transfer to a large pot along with the remaining veggie stock and hominy; bring to a simmer over medium heat and cook for 15 – 20 minutes to combine the flavors.
Serve Posole topped with the radishes, avocados, scallions and a little more lime juice.