2 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon lime juice
1/4 cup thinly sliced radishes
How to Make It
Preheat oven to 400°.
Combine milk, chili powder, 1 tablespoon minced jalapeño, and egg in a bowl, stirring with a whisk. Add muffin mix; stir just until combined. Divide batter among 4 (8-ounce) ramekins coated with cooking spray. Place ramekins on a baking sheet. Bake at 400° for 15 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack for 5 minutes; remove muffins from ramekins.
Combine remaining minced jalapeño, tomatillos, and next 4 ingredients (through black pepper) in a food processor; process until almost smooth.
Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion; cook 4 minutes, stirring occasionally. Add garlic; sauté 30 seconds. Stir in tomatillo mixture, stock, and hominy; bring to a boil. Add chicken to pan; simmer, covered, 5 minutes. Turn chicken over; simmer, covered, 5 minutes or until chicken is done. Place chicken on a cutting board; cut into bite-sized pieces. Return chicken to pan. Stir in lime juice. Divide soup evenly among 4 bowls; top with radishes. Serve with corn muffins.
This soup was good, but I think it could have used more hominy and less chicken. I couldn't find canned tomatillos so I used fresh, I used rotisserie chicken, and I made plain corn muffins, but otherwise I followed the recipe. I like the suggestion of the other reviewer to add the whole can of hominy, because now I'm sitting with two cups of hominy in my freezer, and I'm not sure I want to make this recipe again.
Really enjoyed this soup. I chopped up the chicken prior to putting it in the broth. Added extra stock and hominy (didn't know what to do with a 1/2 can of hominy). Great soup on a cold day. Great flavors
This recipe was delicious. It was easy and had such exciting flavors!
I added a whole, minced, seeded jalapeno to the muffins by mistake and they turned out great...not hot at all (I used Jiffy Muffin mix (8.5oz, not 6.5oz) and the same additives the recipe called for and they turned out great!
I also used a whole, minced and seeded jalapeno to the tomatillo mixture along with 5 fresh, tomatillos (peal the outer dry leaves if present) they look like green tomatoes and the skin feels a little sticky (I tasted a small piece and it tastes like lime). I also used a little more cilantro than called for - more like 3/4 to 1 cup leaves... but we love the cilantro flavor.
Instead of unsalted chicken stock, I used 2 bouillon cubes and 1 tsp. of chicken stock base with the 2 cups of boiling water.
We will definitely make this again! We served with a tossed salad. I would not put avocado in the posole itself as one reader did.