Average Rating: 4.90909TOTAL TIME: Prep: 40 min. Cook: 40 min.
YIELD: 9 servings.Ingredients
- 1 pound tomatillos, husked and cut in half
- 1 large onion, quartered
- 2 jalapeno peppers, halved and seeded
- 4 garlic cloves, peeled
- 4 cups water
- 1 cup reduced-sodium chicken broth
- 1 whole garlic bulb, loose paper removed, cut in half crosswise
- 5 whole cloves
- 2 bay leaves
- 2 boneless skinless chicken breast halves (6 ounces each)
- 1 pound uncooked chorizo or bulk spicy pork sausage
- 2 cans (15 ounces each) hominy, rinsed and drained
- 3 teaspoons lime juice, divided
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, divided
- 1 cup minced fresh cilantro, divided
SALSA: - 1 medium mango, peeled and cubed
- 1 medium ripe avocado, peeled and cubed
- 5 radishes, chopped
- GARNISH:
- 6 cups tortilla chips
Instructions
- 1. Place the tomatillos, onion, jalapenos and garlic cloves on a greased baking sheet. Bake at 425° for 25-30 minutes or until tomatillos are tender. Cool slightly. Transfer to a food processor; cover and process until blended.
- 2. In a Dutch oven, bring the water, broth, garlic bulb, cloves and bay leaves to a boil. Reduce heat; add chicken breasts and poach, uncovered, for 15-20 minutes or until no longer pink.
- 3. Remove chicken from broth and shred. Strain broth, discarding seasonings. Crumble chorizo into Dutch oven; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Return broth to Dutch oven. Stir in the hominy, 2 teaspoons lime juice, oregano, cumin, 1/4 teaspoon salt, tomatillo mixture and shredded chicken; heat through. Stir in 1/2 cup cilantro.
- 4. For salsa, in a small bowl, combine the mango, avocado, radishes and remaining cilantro, lime juice and salt. Serve with soup. Garnish with chips.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Prepare salsa and serve with soup.
Nutrition Facts
1 cup posole with 1/3 cup salsa and 2/3 cup chips: 430 calories, 23g fat (7g saturated fat), 65mg cholesterol, 1292mg sodium, 32g carbohydrate (7g sugars, 6g fiber), 22g protein.