Garden · New Favorite

Chicken Pozole with Tomatillos

Tomatillos are plentiful this year so I’m always up for trying a new recipe. I love my standard Posole recipe with pork, but liked this idea with chicken and tomatillos. Tomatillos have almost a citrus-like taste to them so it pairs well with chicken and pozole.

The soup was great fresh and I’ve frozen a large batch for a cold winter’s night!

CHICKEN POSOLE WITH TOMATILLOS

1 pound tomatillos
6 cups chicken stock
2 cups chopped onion
1 pounds chicken, skinned (I used 2 cups of cooked, chopped chicken vs. raw)
4 garlic cloves, chopped
2 jalapeño peppers, seeded and quartered
1 (30-ounce) can white hominy, drained
1 teaspoon salt
1/2 teaspoon dried cilantro
1/2 teaspoon crushed red pepper (or more to taste)
1/2 cup chopped fresh cilantro (optional)
1/4 cup reduced-fat sour cream (optional)
8 lime wedges (optional)
Holidays · New Traditions

Posole…New Year’s Tradition

 

 

 

 

 

 

 

 

 

 

Posole (puh-SO-lay) is a dried hominy stew that I first experienced when I lived in Arizona in the late ’80s.  Having Iowa roots and a true affection to anything corn, I was drawn to this wonderful, comforting Mexican stew.  It’s not that much different from the hominy my Mother served in her Iowa farm kitchen. Posole is known to bring good luck for the New Year, or anytime you need a little luck (or just plain comfort food) in your life.

Bring in the New Year with a little luck and Posole.  Your tummy will thank you!

Dried Posole (hominy)
Dried Posole (hominy)

POSOLE

2 cups dried posole
6 cups water (more as needed)
1 pound lean pork, cubed
1 teaspoon chile caribe
1 tablespoon minced onion
2 teaspoons salt
1 clove garlic
dash oregano
1 teaspoon saffron (optional and I do not use)
avocado slices for garnish

  • Brown pork cubes in a small amount of olive oil until starting to brown.
Browning Pork Cubes for Posole
Browning Pork Cubes for Posole
  • Add water and add dried posole, chili caribe, onion, garlic, oregano.
  • Cover and cook over low heat until done (4+ hours). Check often and add water as needed. Add salt immediately before serving. Garnish with avocado slice.  Serve with guacamole and chips, hot sauce or any other Mexican favorite sides.