Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey

Recipe Summary

total:
2 hrs 15 mins
Yield:
Serves 8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

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

  • 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.

Nutrition Facts

299 calories; calories from fat 31%; protein 9.7g; fat 10g; saturated fat 1.7g; carbohydrates 45g; fiber 9.7g; sodium 1123mg.
Advertisement