Green Tomato Recipe: Beer Chicken Posole Verde
It’s really time for me to stop pretending as if my tomatoes will redden before the first frost. Every morning, trudging out my back door in flip flops with a still sleep-fogged brain, I hope to find one or two showing a shade of ripening, and it’s just not happening.
There are tricks, I know. I’ve read about bringing them inside, or wrapping them in newsprint, or boxing them up with (gag) ripe bananas. But I can’t wait. I want to use them now.
I’m impatient like a child sometimes, and the tomatoes are gorgeous even in their grassy hue, and I want to pick them. I wanted to give you a green tomato recipe. So I did. Sure, I thought about fried green tomatoes, but I know you won’t actually make those right now. It’s September, you’re busy, you have so much going on right now, you really don’t want to babysit a slab of battered tomato as it splatters hot oil on your arms. Me either. Not this month.
But soup, soup I’ll make. I think you will too. It’s the perfect month for Posole. All of the garden ingredients that you need for this spicy pot of goodness are still in season, but the weather isn’t nearly as hot as it was a few weeks ago. It still tastes like summer but it feels like fall.
Really, it’s my way to give those green tomatoes a purpose before the fall claims them and I miss out.
Usually, I tell you about the beer I used IN the recipe, this time I’m telling about the I had WITH the recipe. This gorgeous Green Coyote Tomatillo Sour from Odell Brewing was perfect. It uses tomatillos usually seen in Posole Verde, but in a deliciously tart beer that pairs beautifully with a slightly spicy soup.
- 1 tablespoon (15mL) olive oil
- 1 cup (155g) diced onions
- 1 poblano chili, cored, seeded and chopped
- 2 jalapeños, seeded and quartered
- 4 large garlic cloves, smashed
- 1 cup (8oz) pilsner or wheat beer
- 7 cups (56 oz) chicken broth
- 1 pound green tomatoes*, quartered
- 1 lime, juiced
- 1 (25 oz) cans of hominy, drained
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- 4 boneless, skinless chicken thighs
- Finely shredded green cabbage
- sliced radishes
- diced avocado
- Mexican crema
- tortilla chips
- chopped cilantro
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and peppers, cooking until softened, about 8 minutes.
- Stir in the garlic, cook for about 30 seconds. Pour in the beer, scraping to deglaze the pan. Add about half the broth (it does not need to be exact), tomatoes, lime juice and about half the hominy. Simmer until the tomatoes have softened.
- Transfer to a blender, blend until smooth, return to pot.
- Add the remaining broth, remaining hominy, the spices and the raw chicken.
- Simmer until the chicken has cooked through.
- Remove chicken from the pot, shred using two forks, return to pot. Adjust spices to taste.
- Serve warm, allowing guest to garnish as they choose.
*if you don't have green tomatoes: remove the green tomatoes and the lime juice from the recipe, replace with 1 lbs tomatillos, husked and quartered.