In step one where the recipe calls for broiling the peppers, tomatillos, onions, etc. until they are "browned to blackened all over" -- take this literally. The resulting blended combo, when done according to directions, is what gives the base heft and earthiness. I made the mistake of tossing under-broiled (but soft) tomatillos in the blender, which resulted in a very acidic broth that required altering the recipe with a dash of agave and chicken broth and a very long simmer -- and it still seemed a bit 'unripe'. I prefer traditional posole with pork, but if I were to make this again, I'd broil the different vegetables separately.
Creamy Pumpkin Seed and Green Chile Posole
kifjo2 Posted: 01/30/12
portland Posted: 02/05/12
the taste was excellent. this is not your traditional posole in that it is more a stew than a soup.the flavors and textures gave a real heartiness to the soup, an earthiness that was very pleasing. for meat lovers, i added rotisserie chicken to the bowl and ladeled the "stew" over. most satisfying.
savery422 Posted: 02/05/12
We double the pumpkin seed salsa part of the recipe just so that we can have extra on hand. We love the flavors and textures. This is a great vegetarian meal, friends loved it, and it is affordable. We are glad we tried it.
lewish1969 Posted: 07/25/12
We LOVED this recipe!! I added an extra onion and garlic pods to be blackened. I also put in shredded cabbage when simmering. Delicious! I will make this again!!