05.09.2018
Jackie Dodd-Mallory(Senior Editor) 3 Comments
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 Imiss 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.
Table of Contents
Green Tomato Recipe: Beer Chicken Posole Verde
Ingredients
- 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
Garnishes:
- Finely shredded green cabbage
- sliced radishes
- diced avocado
- Mexican crema
- tortilla chips
- chopped cilantro
Instructions
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.
Notes
*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.
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Comments
Tracy SnipesSeptember 15, 2018 um 9:45 am
My husband looooves green tomatoes, just cut up, sprinkled with a little red wine vinegar and salt and pepper.
Reply
RickerSeptember 25, 2018 um 7:15 pm
This was a great idea for the last few green ones hanging on the vines at the end of September! To cut the simmer time I tossed 2 bone-in breasts rubbed with Mexican seasoning in the rotisserie while I got the base going. By the time those were done, the base was blended and ready to shred the chicken off the bone into the soup. A great soup for a rainy New England fall evening!
Reply
JackieSeptember 26, 2018 um 9:24 am
I’m so glad you liked it, too!
Reply
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