It’s winter, which means it’s soup time. Was debating what to make the other night and came across a recipe I love that I hadn’t put together for awhile — Posole (from Cooking Light). The true meaning of the word/name is hominy, so that is obviously a must in the ingredients. There are many ways to make it/variations on the recipe. The key is that it has to be made during the the cold weather season.
1 pound tomatillos (I normally use green salsa but the store was out this time so actually had to use what the recipe called for)
6 cups Brown Chicken Stock (not sure what brown vs. ‘normal’ is, and I just use broth)
2 cups chopped onion
3 pounds chicken breast halves, skinned
4 garlic cloves, chopped
2 jalapeño peppers, seeded and quartered (I usually just use Tabasco and/or chili powder)
1 (30-ounce) can white hominy, drained
1 teaspoon salt
—>below are all garnishes
1/2 cup chopped fresh cilantro
1/4 cup reduced-fat sour cream
8 lime wedges
Remove/discard husks and stems from the tomatillos. Cook whole tomatillos in boiling water for 10 minutes or until tender; drain.
Place tomatillos in a blender; process until smooth; set aside.
Place stock and the next five (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 (I have always used boneless — and skinless); shred. Stir in pureed tomatillos and salt; cook for five(5) minutes or until heated.
Stir in chicken, and serve with cilantro, sour cream, and lime wedges, if desired.