Name: Posole Verde with Chicken
Yield: 6–8 servings
Ingredients: ¼ cup olive oil; 1 large yellow onion, chopped; 6 garlic cloves, sliced; 2 teaspoons ground coriander; 1 teaspoon ground cumin; ½ teaspoon dried oregano (preferably Mexican), plus more for serving; 1 whole organic chicken (about 4 pounds); 1½ pounds tomatillos, husked, rinsed; 4 poblano chiles; 3 serrano chiles; 2 Cubanelle peppers (or 2 more poblanos); 2 15-ounce cans golden or white hominy, rinsed; Kosher salt, freshly ground pepper; 2 cups cilantro leaves with tender stems, plus more for serving; ½ small red onion, very finely chopped; Lime slices (for serving)

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Photo by Alex Lau, Styling by Sue Li

We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!

Recipe notes