Spicy Green Posole

I misread the recipe and used boneless skinless thighs rather than bone-in thighs with skin, and this still was delicious. I will use one less jalapeño next time - just a touch more spicy than I like. The tomatillos exuded some of their juices when roasting and I used that juice as well when I chopped up the tomatillos. Also, chopping the tomatillos and peppers in the food processor made this step easier. Do not cover the pot during the 45 minute simmering so that the posole gets to the correct consistency. This recipe is a keeper!

I made this as written except for using one more poblano chile and substituting sour cream for the crema garnish. Easy and delicious, a real Southwestern crowd pleaser.

This was very similar to my green chile pork. We changed a few things though... I had some pork ribs that I didn't make over the weekend, so I smoked those long enough to easily remove the bones. We also used two cans of hominy. We used hatch green chiles (we always have those frozen) and we used a little smoked salt. It was delicious and I'm sure with chicken it would be just as good! I think we'd like smoked chicken as well...