Posole, originally from Jalisco, Mexico, is traditionally served around the Holidays but now with my healthier version it could be enjoyed year around, guilt-free.
- 8 tomatillos
- 3 serrano chilies (can be reduced or added, depending on the heat you want your soup to be)
- 2 tomatoes
- 1 garlic clove
- 5 sprigs of cilantro
- ¼ teaspoon of salt, or to taste
- Pinch of oregano
- Pinch of cumin
- Lightly brush tomatoes and serrano chilies with extra virgin olive oil and roast in the oven for approximately 30 minutes at 400 degrees.
- Meanwhile, bring a large pot of water to a boil. Add the whole tomatillos (husks removed and rinsed) and boil for approximately 5 minutes or until they become soft and lose their bright color.
- Drain and rinse well. Place tomatillos in a blender with cilantro, salt, cumin and dried oregano.
- Once tomatoes and Serrano chilies are done roasting, allow them to cool and then peel off their skin. **Tip for easy peeling, place roasted tomatoes and chilies in a plastic bag and allow to cool, skin will peel off easily
- Add peeled tomatoes and chilies into the blender and puree all of the ingredients until it becomes a smooth sauce.
- 3 chicken breast
- ½ chopped yellow onion
- 2 chopped garlic cloves
- 2 teaspoons of salt
- 29 ounces of white hominy, drained & rinsed
- 32 ounces of low sodium chicken stock
- Poach chicken breast in a large, heavy-bottomed pot. (Poaching instructions – cover chicken with water and add chopped onion, garlic and salt. Bring to a boil and then quickly reduce heat to low so that the water is barely at a simmer. Partly cover and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes.)
- Remove the chicken from pot, allow to cool and then shred.
- Add shredded chicken back to large pot.
- Add low sodium chicken stock and the drained and rinsed hominy to pot.
- Diced avocado
- Chopped cilantro
- Finely diced onions
- Dried oregano
- Red pepper flakes
- Shredded cabbage
- Thinly sliced radishes
You can also use shredded leftover turkey from Thanskgiving. Follow all instructions except poaching chicken and add an additional 2-3 cups of water or low sodium stock to soup.