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Posole (Tomatillo, Chicken, and Hominy Soup)

Photography: Randy Mayor; Styling: Jan Gautro
Yield 8 servings (serving size: 1 1/2 cups soup, 1 tablespoon cilantro, 1 1/2 teaspoons sour cream, and 1 lime wedge)
This Mexican soup was rated 5 stars because it's quick and packed with flavor. One reader called this Posole recipe "a Mexican chicken noodle soup."

Ingredients

  • 1 pound tomatillos
  • 6 cups Brown Chicken Stock
  • 2 cups chopped onion
  • 3 pounds chicken breast halves, skinned
  • 4 garlic cloves, chopped
  • 2 jalapeño 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

Nutrition Information

  • calories 233
  • caloriesfromfat 16 %
  • fat 4.1 g
  • satfat 1.3 g
  • monofat 0.7 g
  • polyfat 0.8 g
  • protein 31.8 g
  • carbohydrate 19.4 g
  • fiber 4 g
  • cholesterol 79 mg
  • iron 1.8 mg
  • sodium 548 mg
  • calcium 46 mg

How to Make It

  1. Discard 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; 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.