Posole (Tomatillo, Chicken, and Hominy Soup)

Name: Posole (Tomatillo, Chicken, and Hominy Soup)
Yield: 8 servings (serving size: 1 1/2 cups soup, 1 tablespoon cilantro, 1 1/2 teaspoons sour cream, and 1 lime wedge)
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; ½ cup chopped fresh cilantro; ¼ cup reduced-fat sour cream; 8 lime wedges

9 Ratings
8 Reviews

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."

By Jim Peterson

Recipe by Cooking Light January 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:

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

Nutrition Info

Directions

Step 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.

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Step 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.

Chef's Notes

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Nutrition Facts

Per Serving:

233 calories; calories from fat 16%; fat 4.1g; saturated fat 1.3g; mono fat 0.7g; poly fat 0.8g; protein 31.8g; carbohydrates 19.4g; fiber 4g; cholesterol 79mg; iron 1.8mg; sodium 548mg; calcium 46mg.

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EllenDeller

09/12/2016

Yes, this is good, but it needs oregano and cumin. It's also better if you sautee the onions, garlic, and peppers in a dab of olive oil first, then add spices for 10 seconds, then liquid. Slice radishes and scallions for the top. We also sometimes top with crumbled queso fresco.

robinarroyave

01/16/2014

Made exactly as instructed, including the homemade Brown Chicken Stock. It was delicious, filling, and comforting. Definitely a keeper!

Rigatoni

05/12/2013

This is one of my husband's favorites. I have tried it with store bought stock and it's ok, with homemade there's a whole other dimension of flavor. I made it last night for my in laws, but forgot to get peppers. I added fire roasted diced green chiles (mild) and just used canned tomatillos, I didn't bother to boil them, just chopped them in the blender. It was a hit!

Willcarr

09/04/2012

Very tasty wholesome recipe and I will make it again but reduce the chicken by 1/3 and double the hominy.

onoles

06/14/2011

Great soup to start and it got better in each of the two days afterwards. To speed up the cook time I used canned stock. Serving it with the garnishes helps too. The whole family loved it.

KarenL

11/02/2010

Really, really good! I sped this preparation up a bit by subbing a 16oz. jar of salsa verde (green tomatillo based salsa) for the tomatillos and added a can of drained and rinsed black beans at the end for a little contrast and extra protein and fiber. Don't skip the garnishes either, it really makes it!

BeckyInCA

03/13/2010

This is truly outstanding! Reminded me of a Mexican take on Pho (Vietnamese soup). We used chicken legs and thighs for some added flavor. The freshly squeezed lime and cilantro are a must. We made the full recipe for 3 of us, and the leftovers are just as good! We also used serrano chiles, which added depth without being spicy -- add more if you like heat. Lightly fried up some corn tortillas on the side. SIMPLE to make, and comes together quickly! You need to make this!!

Heather90

11/04/2008

Really easy, tasty and CHEAP recipe. Everybody loved it, will definetly make again and again. Like a Mexican chicken noodle soup.

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