Big Pappy's Posole Verde with Tomatillos

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

Place tomatillos and poblanos into a roasting pan and drizzle with olive oil, tossing to coat.

3 . Stage

Roast in the preheated oven until poblanos are blackened, about 45 minutes. Remove from the oven and let cool enough to handle, about 10 minutes.

4 . Stage

Remove skins from poblanos and place them into an electric blender with tomatillos. Add water and blend until smooth.

5 . Stage

Heat 1 tablespoon oil in a skillet over medium-high heat. Saute chicken and onion in the hot oil until onions soften and show color and chicken is browned, 5 to 7 minutes. Add blended poblanos and tomatillos, chicken broth, serrano peppers, garlic, cumin, chipotle powder, and salt.

6 . Stage

Bring mixture to a boil, reduce heat to medium-low, and let simmer until chicken is no longer pink in the center and flavors have melded, about 1 hour. Stir in cornmeal to thicken.