Ingredients

For the salsa verde:

• 2 large poblano peppers or 3 green New Mexican chili peppers
• 2 tablespoons corn oil or vegetable oil
• 1 onion, chopped
• 3-4 cloves garlic, chopped
• 6-7 medium tomatillos, paper husk removed and chopped
• 1 teaspoon cumin (1/3 palmful)
• 1 teaspoon coriander (1/3 palmful)
• Salt and pepper
• Juice of 1 lime
• 1 tablespoon honey

For the posole:

• About 3 tablespoons corn oil or vegetable oil
• 1 pound mixed mushrooms, chopped or thinly sliced
• Salt and pepper
• 1 1/2 teaspoons cumin (half a palmful)
• 1 1/2 teaspoons ground coriander (half a palmful)
• 1 1/2 teaspoons Mexican oregano (half a palmful), lightly crushed
• 1 teaspoon epazote (1/3 palmful), lightly crushed (optional)
• 1/2 bottle Mexican beer
• 2 cups homemade or store-bought salsa verde
• 2 cans hominy (14 ounces each can), drained
• 3 cups vegetable stock
• Cilantro leaves and thinly sliced scallions or chopped raw red onion, for garnish

Description

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