Chicken and Tomatillo Posole

The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.

Ingredients

1 pound (454 g) tomatillos

6 cups (~1-1/2 liters) roasted chicken stock

2 large yellow onions, chopped

Chicken meat from the Roasted Chicken Stock, shredded

4 garlic cloves, chopped

2 jalapeño peppers, seeded and sliced lengthwise

4 cups cooked white hominy, drained

1 teaspoon kosher salt

GARNISH

chopped fresh cilantro

Reduced-fat sour cream

lime wedges

Preparation

1. Discard the husks and stems from the tomatillos and rinse them well. Bring water to boil in a 4-quart heavy bottom pot. Cook the whole tomatillos in the boiling water until tender, about 10 minutes, then drain. Blend the tomatillos until smooth, and set aside.

2. Combine the stock, onions, chicken meat, garlic, jalapeño peppers, and hominy in the 6-quart stockpot. Bring to a boil, then cover, reduce heat, and simmer 35 minutes. Stir in the pureed tomatillos and salt, and cook until heated. Serve with cilantro, sour cream, and squeeze lime juice over the bowl.

From andreasrecipes.com