Posole Verde

Step 1 -

Heat oil in a large pot over medium heat

Step 2 -

Add onion, garlic and white part of scallion and sauté for about 10 minutes or until tender and beginning to brown

Step 3 -

Add Mombacho Café and stir until fragrant, about 1 minute.

Step 4 -

Add the whole chicken and enough water to cover and bring to a simmer.

Step 5 -

Simmer chicken for about 45 minutes or until the meat begins to get tender.

Step 6 -

While the chicken is simmering, preheat oven to 425F

Step 7 -

Roast tomatillos and chiles until black in parts, about 20-30 minutes.

Step 8 -

Put the chiles in a bowl and cover to steam which will allow the skin to be removed easily.

Step 9 -

While the chiles are steaming, remove chicken from the broth, reserving the broth, and shred the meat from the bones, discard the bones.

Step 10 -

Chop the tomatillos and chiles very fine and add to the broth.

Step 11 -

Reduce the broth by simmering until very flavorful and rich, about 15-20 minutes.

Step 12 -

Season the broth with salt, add 1/2 cup of broth in a blender with cilantro and the green parts of scallions and puree until smooth.

Step 13 -

Add chicken and hominy to the broth and bring to a boil, turn off the heat and add the cilantro scallion puree.

Step 14 -

Season more if needed and serve each bowl with a squeeze of lime and some sliced cabbage or whatever garnishes you prefer.