Experience our tribute to the indigenous ingredients that shaped Mesoamerican cuisine for millennia with Chef Sean Sherman’s Green Chile Posole. Tomatillos add body and acidity while poblano peppers provide a mysterious smokiness that blends well with the rich flavor of the revered posole, made with ancient hominy corn. Rich, hearty, and imbued with cultural significance, this soup is more than a meal—it’s a celebration of indigenous heritage and a step toward decolonizing our food systems with every savory bite.