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Posole

Source of Recipe


Cooking Light-J/F-03






List of Ingredients



• 1 pound tomatillos
  
• 6 cups Brown Chicken Stock
  
• 2 cups chopped onion
  
• 3 pounds chicken breast halves, skinned
  
• 4 cloves garlic, chopped
  
• 2 jalapeno peppers, seeded and quartered
  
• 1 (30 ounce) can white hominy, drained
  
• 1 teaspoon salt
  
• 1/2 cup chopped fresh cilantro
  
• 1/4 cup reduced-fat sour cream
  
• 8 lime wedges
  






Instructions



1. Discard husks and stems from tomatillos. Cook whole tomatillos in boiling water 10 minutes or until tender; drain. Place tomatillos in a blender; process until smooth; set aside.
   
   
2. 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.
   
   
3. Yield: 8 servings (serving size: 1 1/2 cups soup, 1 tablespoon cilantro, 1 1/2 teaspoons sour cream, and 1 lime wedge). 233 cal, 4.1g fat, 31.8g pro, 19.4g carb, 4g fiber, 79mg chol, 1.8mg iron, 548mg sod, 46mg calc.