I would roast the vegetables separately, as I find that tomatillos easily scorch and collapse and you have a mess to scrape off the pan. The poblanos and garlic are sturdier and can take a longer roasting, but I like the roasted flavor and would do that instead of simply blanching them.

Annie

It depends on how true to temperature your oven is. 500 degrees might work for some, but they'd burn in my oven too. I'd do them between 375-425 degrees under the broiler and watch for doneness, though they generally take about 25 minutes in my oven (with the husks removed). I don't like heavy charring, however., just a bit around the edges.

Thanks Plllog. My range is brand new, so guessing it's true temp. I'll try again at a lower temp.

For oven roasting i use 325º with fan assist middle rack. Low and slow. With garlic, onion and pepper--some hot and poblano if i have it. No seasoning. I use these packets for winter salsa. Partially thawed, into the cuisinart with fresh lime, cilantro and anything else that seems good. Sometimes an apple or pomegranite or mango for a bit of crunch or sweet.

My other main batches i smoke/roast outside. They get much more color but again a low and slow roast.

Every oven is so different. My broiler has a low and high. Even on low it will toast rolls in three minutes on the middle rack. 5 minutes=burnt black.

This takes about 45 min-one hour to get soft and juicy.

Definitely not 500 but 400-425 works for me. Timing can vary quite a bit with different veggies. Agree with Carol to keep an eye on the progress.

Thanks all! I'll try again tomorrow.

Sorry to hear they charred or burned (I guess it is). I would lve to know how ths tomatillos go and how your soup turns out.

I hate to buy the tomatillos, but those were the last of my harvest, and now I WANT to try this soup! Hoping it turns out good!

You are lucky that you can even find them in stores. They are so rare around here, the only way to get them is to grow them.

Ended up doing 350* with the fan on 10 min, shake the pan, 5 min, 5 min 5min. Seemed fine. Will report on the soup tomorrow.

Really? You just don't pop something into the oven at 500 for 30 minutes without at least checking on it after 15 or 20 minutes! I would expect anything to be a charred mess after that!

I don't roast tomatillos. Chop them and add to soup - they'll mush up with the heat of the liquid.

linda campbell Well, excuse me for following a recipe!

Soup was....OK.

I'm curious about what you think could have been better, if you don't mind sharing. I have to admit, I was thinking I'd like the combo better on posole. Did you put any toppings in?

I can write out the recipe if you want. I just like a thicker soup.

Thanks for sharing what you didn't like. Please don't go to any trouble typing it up. I'm fine just with the idea of the ingredients. If you liked the soup, otherwise, you could smush up some of the beans to thicken it. :)