Photo: Annabelle Breakey
Total Time
2 Hours 15 Mins
Yield
Serves 8

A puréed salsa made with roasted pumpkin seeds helps give this posole a rich flavor and chowderlike texture.

How to Make It

Step 1

Preheat broiler with oven rack 3 in. from heat. Set yellow onion, poblanos, serrano, tomatillos, and garlic on a rimmed baking sheet. Broil, turning, until vegetables are browned to blackened all over, 15 to 30 minutes, moving them to a bowl as browned. Let cool.

Step 2

Toast ancho chiles in a large pot over medium heat until fragrant, pressing down with tongs and turning occasionally, about 3 minutes. Turn off heat.

Step 3

Peel and seed poblanos and serrano. Peel garlic. Whirl serrano, garlic, onion, tomatillos and any juices, and 1/2 cup pumpkin seeds in a food processor until very smooth. Pour into pot with whole anchos (they'll fall apart as they cook). Coarsely chop poblanos and add to pot.

Step 4

Stir in hominy, 5 cups broth, 2 tsp. oregano, and the cumin. Cover, bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until cumin flavor is mellow, about 45 minutes. Discard any large pieces of ancho chile.

Step 5

Stir zucchini into posole and simmer just until tender, about 5 minutes. Stir in more broth if you'd like a thinner soup.

Step 6

Ladle posole into bowls and serve with remaining pumpkin seeds and oregano and other accompaniments to taste.

Chef's Notes

Nutritional analysis is per serving.

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