Posole (Tomatillo, Chicken, and Hominy Soup)

Posole (Tomatillo, Chicken, and Hominy Soup) Recipe
Photography: Randy Mayor; Styling: Jan Gautro
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."

Yield:

8 servings (serving size: 1 1/2 cups soup, 1 tablespoon cilantro, 1 1/2 teaspoons sour cream, and 1 lime wedge)

Recipe from

Cooking Light

Nutritional 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

Ingredients

1 pound tomatillos
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

Preparation

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.

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.

Note:

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.

Jim Peterson,

Cooking Light

January 2003
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