Posole (Tomatillo, Chicken, and Hominy Soup) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This Mexican soup was rated 5 stars because it's quick and packed with flavor. One reader called this Posole recipe a Mexican chicken noodle soup. Ingredients:
1 pound tomatillos |
6 cups brown chicken stock |
2 cups chopped onion |
3 pounds chicken breast halves, skinned |
4 garlic cloves, chopped |
2 jalapeño peppers, seeded and quartered |
1 (30-ounce) can white hominy, drained |
1 teaspoon salt |
1/2 cup chopped fresh cilantro |
1/4 cup reduced-fat sour cream |
8 lime wedges |
Directions:
1. Discard husks and stems from the tomatillos. Cook whole tomatillos in boiling water 10 minutes or until tender; drain. Place tomatillos in a blender; process until smooth; set aside.
2. Place stock and the next 5 ingredients (stock through hominy) in a large stockpot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Remove chicken from bones; shred. Stir in pureed tomatillos and salt; cook for 5 minutes or until heated. Stir in chicken, and serve with cilantro, sour cream, and lime wedges.
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