Posole Tomatillo Chicken and Hominy Soup

By lovemygolden

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

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 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.

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.

Cooking Light January 2003

Note:
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Nutritional Information Amount per servin:g Calories: 233 Calories from fat: 16% Fat: 4.1g Saturated fat: 1.3g Monounsaturated fat: 0.7g Polyunsaturated fat: 0.8g Protein: 31.8g Carbohydrate: 19.4g Fiber: 4g Cholesterol: 79mg Iron: 1.8mg Sodium: 548mg Calcium: 46mg