This year I am celebrating Christmas with my family in a new location and we did something new for Christmas Eve dinner.  We went to their neighbor’s house for a laid-back, several-family gathering.  The main dish was a seafood bisque and I offered to bring a non-dairy dish because of my lactose intolerance.  I hadn’t had posole for awhile, it just sounded good, it’s quick and easy and with the wind howling around here in CO my mind was set.

I have relied on Cooking Light’s recipe for quite awhile and just had to quickly pull it up.

Ingredients:

1 pound tomatillos — I always just use a big jar of green salsa
6 cups chicken stock
2 cups chopped onion
3 pounds chicken breast halves, skinned
4 garlic cloves, chopped
2 jalapeño peppers, seeded and quartered (I’m a wimp for heat, use 1)
1 (30-ounce) can white hominy, drained
1 teaspoon salt

(These are toppings)
1/2 cup chopped fresh cilantro
1/4 cup reduced-fat sour cream $
8 lime wedges

The hardest part of this at the start is chopping the onions (just makes me cry…).

After they’re chopped, you just throw them, the chicken stock, chicken breasts, garlic, jalapeno, hominy and salt into a pot and bring it to a boil then let it simmer for 30+ minutes until the chicken is cooked.

Then, you take the chicken out and shred it.  And while you’re shredding it, you’ve added the tomatillos (or salsa) to the pot.

After the chicken is shredded, throw it back in there, heat everything through.

Then serve with cilantro, chips and sour cream, if you’d like.  Great addition to dinner!!  There was not much left at all.