Posole (Tomatillo, Chicken, and Hominy Soup)

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

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Nutritional Information

Amount per serving
  • Calories: 233
  • Calories from fat: 16%
  • Fat: 4.1g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 31.8g
  • Carbohydrate: 19.4g
  • Fiber: 4g
  • Cholesterol: 79mg
  • Iron: 1.8mg
  • Sodium: 548mg
  • Calcium: 46mg

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

Preparation

  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.
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.

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Posole (Tomatillo, Chicken, and Hominy Soup) Recipe at a Glance
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