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Green Posole

  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 - 6 Servings 1x
  • Category: Soup/Main Course
  • Cuisine: Mexican


Units Scale

1 roasted poblano chile or 1 4 ox can of green chilies

1 11 oz can of drained tomatillos

2 serrano chilies, seeded and deveined

1/2 medium onion rough chopped

4 garlic cloves

1/2 c Italian parsley

1/2 c kale or spinach

1 c cilantro

1 t ground cumin

1 t oregano

1/4 t allspice

2 15 oz cans chicken or vegetable broth or make your own with Better Than Bouillion

1 15 oz can black beans

1 30 oz can of white hominy

1/4 c half and half (optional)

Garnishes: Cilantro, sliced radishes, crumbled cotija or feta cheese, lime wedges


Place green chiles or poblano chiles, tomatillos, serranos, garlic, cilantro, parsley, kale or spinach, cumin, oregano, allspice and 2 c of broth in food processor. Blend until smooth.

Pour into pot with the rest of the broth, the hominy and black beans. Bring to a boil and then turn down to low heat. Let simmer uncovered for 30 minutes.

Stir in half and half  and add garnishes of choice.


Adapted from Lisa Fain/Homesick Texan

Keywords: green posole