I made soup for dinner. Actually, first I made my own Chicken Stock. Then I made soup. Fresh tomatillo, fork-shredded chicken. And hominy. A first for our family. Both kids were tired so I don't know yet whether or not it was a winning dish. I liked it. The soup definitely needs the squeeze of fresh lime juice at the end.
Posole (Tomatillo, Chicken, and Hominy Soup)
Adapted from Cooking Light
INGREDIENTS
1 pound tomatillos
6 cups Brown Chicken Stock
2 cups chopped onion
3 pounds chicken breast halves, skinned
4 garlic cloves, chopped
1 jalapeño peppers, seeded and quartered
1 (30-ounce) can white hominy, drained
2 teaspoon salt
1/2 cup chopped fresh cilantro
1/4 cup reduced-fat sour cream
8 lime wedges
INSTRUCTIONS
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.
