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.

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.Ingredients: Vegetable Stock (water, celery, carrots, onions), Tomatillo, Hominy (hominy, water, salt), Poblano Pepper, Onion, Black Beans, Northern Beans, Jalapeno Pepper, Lime Juice, Garlic (garlic, water, citric acid), Canola Oil, Salt, Cumin, Oregano.

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