Experience our tribute to the indigenous ingredients that shaped Mesoamerican cuisine for millennia with Chef Sean Shermans Green Chile Posole. Tomatillos add body and acidity while poblano peppers provide a mysterious smokiness that blends well with the rich flavor of posole, made with ancient hominy corn. Rich, hearty, and imbued with cultural significance, this soup is more than a mealits a celebration of indigenous heritage and a step toward decolonizing our food system with every savory bite.Make it your own: add cilantro, radishes, sour cream, sliced avocado, shredded cabbage, or pulled pork.