Green Posole with Chicken
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 tablespoons vegetable oil
- 1 medium onion finely chopped (about 1 cup)
- 1 cup bottled green salsa or 1 recipe mexican tomatillo (recipe follows)
- 4 cups canned chicken broth or chicken stock (see episode 103)
- 1 rotisserie chicken skin and bones discarded and meat shredded
- two 15-ounce cans white hominy
- kosher salt and freshly milled black pepper
- garnishes: finely chopped onion
- Carbohydrate 2.5685 g
- Cholesterol 131.56 mg
- Fat 24.901189375 g
- Fiber 0.467500013113022 g
- Protein 41.116 g
- Saturated Fat 6.01209542246875 g
- Serving Size 1 1 Serving (182g)
- Sodium 123.69 mg
- Sugar 2.10099998688698 g
- Trans Fat 2.30547235969375 g
- Calories 408 calories
Heat the oil in a large saucepan over high heat until hot. Reduce the heat to medium, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the salsa and cook, stirring, for 5 minutes. Add the chicken broth and simmer, partially covered, for 10 minutes. Add the chicken and hominy and simmer until heated through. Add salt and pepper to taste. To serve: ladle into bowls and let everyone garnish their own portion. Mexican Tomatillo Salsa: Combine the 3 fresh tomatillos, husked, rinsed, and quartered, 4 scallions (white and light green parts), coarsely chopped (about 1/2 cup), 1/3 cup coarsely chopped cilantro (stems and all), 2 tablespoons vegetable oil, 1 tablespoon fresh lime juice, 1/2 jalapeno or 1 Serrano chile, seeds removed, if desired, 1 small garlic clove, minced (3/4 teaspoon) in a food processor and pulse until the ingredients are almost smooth with a few small chunks. Add kosher salt and freshly milled black pepper to taste. Cover and refrigerate until ready to serve. Makes a scant 1 cup.
