I’m a little bit late in posting this recipe, like over a year late, but here’s my grand prize-winning cornbread recipe from 2o13. The cornbread cook-off will always be special to me. I love this recipe and so does my family.
So this rustic, wonderful soup gets it’s flavor from roasted poblano chiles. As with traditional posole, it has hominy in it which I’m really not a fan of except in this soup. What I love most, though, is the cornbread cake floating in the middle of each bowl, soaking up the broth.
Here are my notes:
–This time I used frozen bagged corn in place of the canned Mexi-corn in the corn cakes. About a cup. Use what you have.
–This soup, as with most soups, is better when it sits overnight. The flavors fuse together and become stronger, with more depth.
–You can place the poblanos under the broiler to roast them, or you can place them directly on the burner if you have a gas stove, which is what I did. Sorry for no pictures of that.
–It’s really important to let those poblanos sit in a bowl covered with plastic wrap for about 30 minutes. The skins will slide off after that. I use my hands to remove the seeds and skin.
–If the radishes freak you out as a garnish, just leave them off.
–This is particularly good with a squeeze of lime.
–If you are not a fan of hominy, you could substitute corn.
- 5 poblano chile peppers
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 8 cups chicken stock
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoons black pepper
- 4 cups cooked, shredded chicken
- 2 (15.5-ounce) cans white hominy, rinsed and drained
- 1 (6-ounce) package buttermilk cornbread & muffin mix
- ½ cup milk
- 1 large egg, beaten
- 1 (11-ounce) can Mexican style whole kernel corn, drained
- ½ cup shredded Monterey Jack cheese
- Vegetable oil, for frying
- Sour cream, shredded Monterey Jack cheese, chopped or sliced radishes, lime wedges and chopped cilantro
- Heat oven to broil. Place poblanos on baking sheet. Broil until skins are blistered and charred, turning once. Place in medium bowl and cover tightly with plastic wrap for 30 minutes. Remove from bowl and peel. Cut off ends, slice open and lay flat. Scrape and discard seeds. Finely chop the chiles. Set aside.
- Heat extra virgin olive oil in 5-quart cast iron Dutch oven over medium heat. Cook onions and garlic until soft. Add chicken stock and bring to a boil. Reduce heat to simmer. Stir in the oregano, cumin, salt, pepper, shredded chicken, hominy and chopped poblanos. Bring to a boil. Reduce heat and simmer for 15 minutes.
- To make the corn cakes, whisk the cornbread mix, milk and egg. Stir in corn and Monterey Jack cheese. Heat about 2 tablespoons oil in 10½-inch cast iron skillet over medium-high heat until very hot. Pour corn cake batter by ¼ cupfuls onto skillet. Cook until golden brown. Turn and brown on other side. Add more oil as needed for remaining batter. To serve, spoon posole into bowls. Float a corn cake on top of soup. Top with desired toppings.