I replaced the 2 Anaheim chilis with a couple spoonfuls of 505 green chili, used two jalapeños, and about 1 1/2 pounds of chicken (because that's what came in the package I had), but proceeded with the rest of the recipe, as written. It was SO good. It will go on my list of favorites!
I followed the recipe with only slight modifications. I used about 1.5lbs. of chicken and added two jalapeños to the chile and tomatillo mix. I also used white hominy instead of gold. The results are simply delicious! I agree with those who said there is a fair amount of prep work, but it is well worth the time. Definitely a must try!
This is one of those oh so comforting winter stews that has a perfect blend of flavors. I loved the homemade tomatillo salsa, and it really was not too time-consuming. Don't skip the sour cream and cilantro garnish. This is a winner!
This stew has fantastic flavor. I followed the recipe exactly, and it took quite a bit of work to prepare, but it was well worth it. It does freeze well. I did skip topping the stew with the cilantro and sour cream. Another delicious healthy recipe to aid me in my quest to lose weight.
This was a very good stew, not quite like other green chiles I've had but very good. I used a mexican beer to deglaze the pan instead of half the chicken broth and a mix of white and golden hominy but otherwise followed the directions. It took a while to prep and I decided I didn't care about browning the chicken in a separate pan so I threw it in with the onions and carrots and stuff. Next time, I would brown the chicken in the dutch oven first and then thrown in the veggies. The texture was a bit gelatinous but the flavor was very very good.
Followed the recipe exactly and it was so sour I couldn't eat it!! I added another can of chicken broth, a jalopeno and some chili powder, and now it tastes like green chili with tamatillos, garnished with an avocado and it was finally eatable, the prep was a pain and took over an hour to make, I'll NEVER make this again!!
Awesome! Very flavorful. Like others-it took me longer than to make than stated, and I will double it next time.
Fantastic and even better the next day.
Took my time and followed this to the letter. My Arizona-raised husband was blown away! If you don't often shop for tomatillos, make sure you read up on how to select them. I wound up having to toss a few. Serve this with a little corn bread for a real crowd-pleaser.
A bit of work to make, but nice outcome. Added an extra cup of broth. Wasn't very spicy at all even though I added a couple of jalapenos, but the southwestern flavor comes through. Looking forward to seeing if the frozen leftovers will be good too.
Great soup. Didn't give it the fifth star just because the recipe required a lot of re-thinking to make it work quickly. Also, next time I'll use just 1 lb of tomatillos - with the full amount, the mouth-feel was a little gelatinous. SO, to do the recipe quickly: start by roasting the peppers and charring the tomatillos. Let them cool til you're ready for them. In the soup pot, saute the chicken in batches, removing to a bowl when done. Add the vegetables (including the garlic) to the pot, saute, add the flour, then add back the chicken. While the veg's are cooking, put the chiles, tomatillos, cilantro, cumin, and oregano in food processor, then add to the soup with the chicken stock and hominy. One pot, one bowl, and the food processor to wash.
I have made this recipe a few times and it is always great. If you are looking to save a little time I use salsa verde and spice it to my liking. I'm sure that if I followed all the steps in the recipe it would be even better but give the salsa verde a try if you are short on time or ingredients.
I made this for my mother in law who is very critical, and it was a hit we loved it. there were no leftovers
This dish was great. So flavorful and for me, it's a flavor I don't have typically, so it was a nice change of pace. It's really worth taking the time for this one.
This was fantastic. I wouldn't change anything about it. It had great flavor and was a hit with everyone in the house. I had never had hominy before and it was a really great texture in the stew. There were a lot of different steps, but it was worth it. I used chicken breasts instead of thighs since that was what I had on hand, but that was the only change I made. I always ask my husband to rate the dinners too, and he gave it a 10 out of 10. I will definitely make again (and again).
For anyone afraid of a more sophisticated Cal Fresh/Mexican recipe...this will give you confidence. A truly delicious meal is complete with hand made tortillas, fresh guacamole, and a tossed field green salad..with my favorite balsamic dressing from Pasquals in Santa Fe! Posole requires a lot of chopping...but worth it!
This is by far one of the best stews I've ever had. I've tried it with both chicken thighs and breasts and both are great; other than that I've never changed a thing and wouldn't want to!
Yes, all the chopping is time consuming, but so worth it; even better the next day.
Delicious! I agree with others about lengthy prep time. I had frozen roasted green chilis, which eliminated one step. I also added a left over roasted red chili I had. I served this with tamales and used some of the stew as a sauce. Yum!
Fantastic! The prep time of roasting everything and processing the tomatillos is well-worth the outcome. I couldn't find golden hominy so just used the white one. As the hominy cooks, it gets a bit charred at the bottom but this sort of added to the depth of the flavor of the stew. This was incredibly filling and we ate it with some cornbread muffins on the side and sour cream on top. Would certainly make again.
Wonderful flavor, plus made a great leftover meal combined with rice and cheese and wrapped like a burrito. I stuck to the recipe except used poblanos in place of Anaheims. Next time, I'm making a double batch because of the steps and time required. I think it would freeze well.
Delicious! I served it with cornbread and skipped the extra cilantro on top & the sour cream. I accidentally bought chicken breast tenders instead of thighs (OOPS!) and was worried they would dry out, but they were just fine. I also added a seeded, halved jalapeno while I roasted the anaheim-that was good, and added just a little more heat. It took ~2 hours til it was done, but after reading the other reviews, I planned for that and didn't mind at all. One person who ate it has a headcold, so no tastebuds, and even he said it had tons of flavor. Can't wait to make it again.
We tried this the other night and it was a big HIT! I didn't mind the prep work, it was SO worth it! The only changes we made were to leave out the celery (not a fan of it) and after tasting it added more heat with some ground cayenne pepper (we like things spicy). A definite keeper for cold winter nights!
I agree with everyone else, the prep time look a lot longer than indicated - at least an hour, but well worth it! My husband and I both LOVED this stew and I am looking forward to eating the leftovers as it seems like a stew that would taste even better the next day. With the sour cream I sliced a bit of avocado on top - YUM. We were thinking about getting some tortillas/rice and making this stew into a taco/burrito filling as well but we will see. LOVED IT!
I completely agree with the other reviewers - the prep time took significantly longer than the 35-minute estimate. I'm a professional cook, and it took me about 55 minutes to put it all together, and that was without having to roast the peppers because I already had some roasted green chile to use. That said, the stew was fantastic. I particularly liked the way you add a little flour to the sauteed vegetables, which nicely thickens the broth. I used only a little green chile (because I didn't want it too spicy for my 4-year-old) and I didn't use celery because I didn't have any. My entire family loved this stew - even my 11-month-old baby didn't mind the strong flavors and gobbled it up! I served it with cornbread, and next time I'll add a green salad. I will definitely be adding this to my regular rotation - although I'll make sure to allow at least an hour for prep!
I'm giving it 3 stars because I liked this but my husband did not at all. I think it was too tart for his taste due to the tomatillos. I had some for lunch the next day and it tasted much better the day after. I won't be making it again though.
The flavor was very good, but the recipe is definitely labor intensive. Not sure that I would make it again.
Fabulous! The only thing I changed was that I used 2 chicken breasts instead of thighs. The prep time is definitely longer than stated in the recipe, but all the parts of the process made it so delicious. Also, to the person who didn't know what to do with the tomatillos.....just throw them in whole after roasting - no need to peel or core.
A real keeper! It did take a while to put it together, but it was a winner -- even on leftovers. For those that prefer more spice, some chopped jalapenos can be sprinkled on the top. The sour cream made this dish taste decadent, but it is quite healthy.
The stew tasted great. I don't think the recipe explained what to do with the blackened tomatillos. I cut the core out and tried to get the blackened skin off, but it wasn't easy. I might make this again on a weekend, but not on a work day since it took more time than indicated. I served the stew with cornbread.
This dish was delicious, even my picky husband liked it! I wouldn't change a thing!
I think that 35 minutes is an under-estimation of the time this recipe takes, due to the need to roast veggies and chop numerous ones up, brown meat and veg, etc. I'd say more like 50 minutes hands on plus 45 to cook, but well worth it. The flavors of roasting and browning really meld together deliciously. I split the prep over 2 days, roasting the veggies and storing these until I was chopping everything up the next day. If you love verde flavors, this is for you!
16 years as a CL subscriber and this is the very best recipe I have ever made. Raves around the table! Will make it weekly, for sure. Thank you Cooking Light!
Really good... I added at least one extra cup of broth. Could potentially need something to cut the tartness of the tomatillos if tartness isn't your thing.