\t2 large or 3 medium\u00a0peppers
\n\t2 earscorn on the cob (optional seasonal ingredient)
\n Natural cooking spray
\n\t8 to 10 medium tomatillos, peeled and halved
\n\t2 tablespoons EVOO \u2013 Extra Virgin Olive Oil, divided
\n\t1 red onion, cut into wedges
\n\t4 cloves\u00a0garlic<\/a>, unpeeled
\n\t 1\/2 teaspoons cumin, half a palmful
\n\t1 1\/2 teaspoons ground coriander
\n\t5 cups vegetable\u00a0or chicken\u00a0stock, divided<\/li>\n
\tA handful of fresh cilantro, chopped<\/li>\n
\t1 28- to 32-ounce can\u00a0ominy<\/a>, drained<\/li>\n
\tjuice\u00a0of 1 lime
\n\tTo serve: thinly sliced radishes, diced\u00a0
\n avocado<\/a>\u00a0dressed with lime, thinly sliced\u00a0
\n scallions\u00a0\u2013 whites and greens cut on bias<\/p>\n
Preheat broiler to high.<\/p>\n
Char peppers all over until skins are blackened. Spray\u00a0corn, if using, with cooking spray and broil until charred evenly.<\/p>\n
Place peppers in a bowl and cover until cool. Skin and seed the poblanos, and coarsely chop. Cut\u00a0corn\u00a0from cob.<\/p>\n
Turn oven temp to 450\u00b0F.<\/p>\n
Dress the tomatillos with a tablespoon of EVOO and arrange cut-side down on a baking sheet. Arrange onions and garlic on a second sheet, toss with remaining EVOO and season with cumin and coriander. Roast the tomatillos for 15 minutes on an upper rack in the oven, or until charred at edges and lightly browned. Place the baking sheet on a lower rack and leave the onions and garlic in oven to cook for an additional 10 more minutes.<\/p>\n
Pur\u00e9e the tomatillos, onions, garlic and poblanos with 1 cup of stock, a small handful of cilantro and the lime juice. Transfer to a large pot along with the remaining stock and hominy; bring to a simmer over medium heat and cook for 15 minutes to combine the flavors.<\/p>\n
Serve Posole topped with the radishes, avocados, scallions and a little more lime juice.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 large or 3 medium\u00a0peppers 2 earscorn on the cob (optional seasonal ingredient) Natural cooking spray 8 to 10 medium tomatillos, peeled and halved 2 tablespoons EVOO \u2013 Extra Virgin Olive Oil, divided 1 red onion, cut into wedges 4 … Continue reading