Servings: 4 to 6
The green (as opposed to red) version of this classic Mexican stew features tomatillos and jalapeño in place of tomatoes and dried red chiles. Serve the posole with tortilla chips or homemade tortilla strips.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This recipe is crazy delicious. I increased the amount of chicken to 1 and 1/2 pounds. My husband ate 3 bowls and said it was one of the best soups I have made.
So easy, so delicious! I'll be making it often. Thanks for another winner!
Yummy, all around.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?