Posole (Tomatillo, Chicken, And Hominy Soup)

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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-far sour cream
• 8 lime wedges

Directions

1. Discard husks and stems from tomatillos.
2. Cook whole tomatillos in boiling water 10 minutes or until tender; drain.
3. Place tomatillos in a blender; process until smooth; set aside.
4. Place stock and next 5 ingredients in a large stockpot; bring to a boil.
5. Cover, reduce heat, and simmer 35 minutes or until chicken is done.
6. Remove chicken from pot.
7. Stir in puréed tomatillos and salt; cook 5 minutes or until heated.
8. Remove chicken from bones; shred.
9. Stir chicken into soup, and serve with cilantro, sour cream, and lime wedges.

Yield: 8 servings (serving size: 1 1/2 cups soup, 1 tablespoon cilantro, 1 1/2 teaspoons sour cream, and 1 lime wedge)