This is a simple, low fat, quick recipe for chicken posole, and is a great alternative to your regular chicken soup. For an even leaner soup, skip the sour cream and use reduced fat, low sodium chicken broth.
- 1 lb. tomatillos
- 6 c. chicken stock
- 2 c. chopped onions
- 3 lb. chicken breast halves, skinned
- 4 garlic cloves, chopped
- 2 jalapeno peppers, seeded and quartered
- 1 30 ounce can of white hominy, drained
- 1 teaspoon salt
- 1/2 c. chopped fresh cilantro
- 1/4 c. reduced-fat sour cream (optional)
- 8 lime wedges
Discard the 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, then set aside.
Place stock and the next five ingredients (onions, chicken, garlic, jalapenos, and hominy) in a large stock pot and bring to a boil. Cover, reduce heat, and simmer for 35 minutes, or until the chicken is done. Remove the chicken bones, and shred the chicken. Stir in pureed tomatillos and salt, and cook for five minutes until heated. Stir in chicken, and serve with cilantro, sour cream, and the lime wedges.