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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Delicious vegetarian posole. Serving with finely grated parmesan on top is a must! Ingredients:
1 lb chicken breast |
1 1/2 tablespoons cumin |
1 chopped onion |
2 cloves chopped garlic |
4 tomatillos |
1 jalapeno |
1 (8 ounce) can hominy, drained and rinsed with cold water |
1 (8 ounce) can sweet corn, drained |
4 cups chicken broth |
1/2 cup chopped fresh cilantro |
chopped basil, to taste |
parmesan cheese |
1 avocado |
salt and pepper |
Directions:
1. Boil the chicken in water with the cumin.
2. Saute onions, garlic, tomatillos, jalapeno, and salt & pepper until the tomatillos are cooked.
3. Drain, then shred the chicken when it's done cooking.
4. Blend cilantro and basil with chicken broth.
5. Pour chicken broth mixture into a saucepan.
6. Add the tomatillo mix and the shredded chicken to the saucepan.
7. Stir in sweet corn and hominy.
8. Heat to boiling, then simmer until ready to serve.
9. Serve with avocado slices and grated parmesan cheese on top.
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