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    Home » Soups & Stews

    Chicken and Tomatillo Posole

    Oct 13, 2014 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

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    Chicken and Tomatillo Posole - Andrea Meyers

    If chicken soup is truly good for the soul, then this recipe should be in your files. Think of a dark roasted chicken stock mixed with tomatillo puree, garlic, jalapenos, onion, and puffy pillows of hominy floating with shredded roast chicken. Stir in a little sour cream and cilantro, and you have comfort in a bowl. It smells fantastic and warms you all the way through, and helps sore throats and coughs feel better. All of my guys give this soup big thumbs up.

    We grow our own tomatillos, and the months of September and October is a busy time for our tomatillo plants, with harvest peaking right about now. So yes, we have plenty of tomatillos to work with and make this soup. This Cooking Light version of the classic Mexican soup posole, aka pozole, boils the tomatillos before pureeing. I like to make my own roasted chicken stock and cook the hominy myself, but you can also take some shortcuts with purchased stock—I recommend Pacific Foods Organic Unsalted Chicken Bone Broth (not sponsored)—or you can use your favorite brand, and you can substitute canned hominy. I save the chicken meat from the stock preparation and use it in the soup, which adds even more flavor.

    Substitutions

    2 (30-ounce) cans white hominy, drained

    3 pounds chicken breast halves, skinned (Cook in the stock, them remove the bones and shred the meat.)

    Make Ahead Tips

    Make the stock, tomatillo puree, and hominy on the weekend, then save it all for a quick weeknight meal.

    Chicken and Tomatillo Posole - Andrea Meyers
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    Chicken and Tomatillo Posole

    Adapted from Cooking Light.
    Prep Time20 mins
    Cook Time45 mins
    Total Time1 hr 5 mins
    Course: Main Course, Soup
    Cuisine: American, Southwestern
    Keyword: chicken, corn, gluten free, hominy, tomatillos
    Servings: 8 servings
    Calories: 157kcal
    Author: Andrea Meyers

    Equipment

    • 4-quart heavy bottom pot with lid
    • 6-quart stockpot with lid
    • glass jar blender

    Ingredients

    • 1 pound tomatillos
    • 6 cups 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 (I like Daisy brand.)
    • lime wedges
    US Customary - Metric

    Preparation

    • 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.
    • 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.

    Nutrition

    Calories: 157kcal | Carbohydrates: 25g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 835mg | Potassium: 403mg | Fiber: 4g | Sugar: 8g | Vitamin A: 102IU | Vitamin C: 14mg | Calcium: 27mg | Iron: 1mg
    Tried this recipe?Share in the comments!

    More Chicken Soup Recipes

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    Chicken Tortilla Soup
    Jamaican Chicken Stew - Andrea Meyers
    Jamaican Chicken Stew
    Moroccan Chicken Soup - Andrea Meyers
    Moroccan Chicken Soup

    More Posole Recipes From Other Blogs

    • Chaos in the Kitchen – Posole, Pork and Hominy Soup
    • Pinch of Yum – Spicy Sausage Posole
    • My Front Burner – Vegetarian Pozole

    [Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

    « How to Cook Dry Hominy (From the Pantry)
    Sweet Potato and Cranberry Muffins with Maple Butter »

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    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

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