Homemade Posole Verde
CDKitchen https://www.cdkitchen.com
Serves/Makes: 10 | Ready In: 2-5 hrs
Ingredients:
***SOUP***
1 pound dried hominy (Goya brand is called maiz mote pelado)
2 pounds fresh tomatillos, husked,
OR
2 cans (28 ounce size) tomatillos
3 fresh jalapeno chilies, stemmed, seeded, deveined and finely chopped, or to taste
1 large onion, quartered
4 cloves garlic
8 cups homemade chicken broth
1 tablespoon corn oil
2 pounds skinless, boneless chicken breasts, steamed and shredded
salt, to taste
***TOPPINGS***
3 cups shredded iceberg or romaine lettuce or cabbage
2 cups chopped onions or scallions
1 cup julienne radishes
2 ripe avocados, diced
chopped fresh coriander (cilantro)
dried oregano
warm corn tortillas
tortilla chips
salsa picante (Mexican hot sauce)
4 limes, quartered
Directions:
Combine hominy with water to cover, bring to a boil, reduce heat, cover and simmer until kernels are swollen and almost tender, about 2 hours, adding water as needed. Drain.
If using fresh tomatillos, hull them and cook 10 minutes in boiling salted water. Drain. If using canned tomatillos, drain, rinse with cold water and drain well.
Combine tomatillos, jalapenos, onion, garlic, and 2 cups of the broth in a food processor and puree, in batches if necessary, until smooth.
Heat oil in a nonstick skillet. When hot, add tomatillo mixture and cook, stirring occasionally, for 10 minutes. Pour mixture into a large saucepan, add remaining chicken broth and hominy. Cook 30 minutes, stirring occasionally.
Posole may be made ahead and refrigerated or frozen at this point. Just before serving, reheat and stir in cooked shredded chicken and salt to taste. Serve in bowls. Pass toppings.
Recipe Location: https://www.cdkitchen.com/recipes/recs/262/Homemade_Posole_Verde7214.shtml
Recipe ID: 17095
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