This recipe comes from Lisa Fain, a seventh-generation Texan living in New York whose popular blog,, has recently been turned into a cookbook.Posole, a stew that contains the hulled, dried corn kernels called hominy, is a popular holiday dish in the Southwest. This green version with beans is easy and festive.



Ingredient Checklist


Instructions Checklist
  • Heat broiler with rack in top position. Broil poblano until charred, about 5 minutes per side. Transfer to a paper sack or zip-top plastic bag, close it tightly, and let steam 20 minutes. Rub poblano with paper towels to remove skin. Stem, seed, and place in a blender.

  • In a large pot of boiling water, cook tomatillos until soft, about 5 minutes; drain. Add tomatillos to blender, along with serranos, onion, garlic, cilantro, parsley, spinach, cumin, oregano, allspice, and 2 cups broth. Blend until smooth.

  • Pour tomatillo mixture into a large pot; stir in 4 cups broth, hominy, and black beans. Bring to a boil over high; reduce heat to low and simmer, uncovered, until slightly thickened, 45 minutes. To serve, stir in lime juice, season with salt, and sprinkle with cheese and cilantro.

Cook's Notes

Adapted from a recipe in "The Homesick Texan Cookbook," by Lisa Fain, published by Hyperion. Copyright 2011. Reprinted with permission. All rights reserved.

Reviews (1)

18 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
This recipe has awesome flavor, I replaced the black beans with cooked shredded chicken... Big Hit!!!