10th April 2011

    We’re back… with another Posole recipe!

    We’ve discovered that having a newborn really cramps your keeping-up-with-a-food-blog style (shocking, no?) — but we’re back with our first recipe in 2011, a delicious Green Chicken Posole, from the book Sunday Soup: A Year’s Worth of Mouth-Watering, Easy-to-Make Recipes. This posole is of the green variety, and the broth is chock-full of tomatillos, cilantro, and oregano. Yum!


    Lisa says:

    Whoa, are we really back? I thought WHF might go the way of our hiking site

    Chris says:

    Hey, don’t say that! Besides, we’ll be doing hikes again this summer. And it’s not like we haven’t been eating, or trying new recipes…

    Lisa says:

    I know, I know… time..

    Cason says:

    Glar-lar-lar… burble..

    Chris says:

    Uh-oh, let’s get through this quick.

    Lisa says:

    Oooh, yeah — okay, well, you know I love posole, and this one might be one of my new favorites.

    Chris says:

    Yeah, mine too! I love the tomatillo-broth base.

    Lisa says:

    It’s a bit spicy, but not overwhelming. Just right.

    Chris says:

    I tamed it a bit by not including most of the seeds from the jalapeño. It –

    Cason says:

    *Spit-up*

    Lisa says:

    Uhhh, can you grab a towel? And can we be done?

    Chris says:

    Yeah, we’re done — hey, people, it’s easy and delicious!

    Mama Veli’s Posole
    4 cups chicken stock
    12 oz boneless chicken breast halves
    12 oz tomatillos
    1 cup chopped onion
    1 cup cilantro
    6 large garlic cloves, peeled
    1 large jalapeño pepper, most of the seeds removed
    1 30 oz can hominy, white or yellow
    1/2 tsp dried oregano
    Salt

    Garnishes:
    Sliced radishes, cubed avocado, shredded cabbage, cilantro, chopped onion, and limes

    Bring the chicken stock to a boil in a large pot with a lid. Add the chicken breasts, cover, and simmer until cooked through, about 14 minutes. When done, remove the chicken, shred with two forks, and place aside. Measure out three cups of the cooking liquid and set aside.
    Remove the husks from the tomatillos, then rinse and chop. Add to a bowl along with the onion, cilantro, garlic, and jalapeño. In a food processor, add half this mixture, along with 1/2 cup of water, and puree until chunky. Do the same with the remaining half.
    Pour the tomatillo mixture into a dutch oven. Add the 3 cups of reserved cooking liquid, the shredded chicken, hominy, and oregano. Bring it to a simmer and cook until just heated through. Season with salt.
    Ladle into bowls and serve with garnishes!

    6 Servings

    Print This Recipe
    This entry was posted on Sunday, April 10th, 2011 at 4:29 pm and is filed under Main Dishes, Mexican, Soups and Stews, Sunday Soup. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There is currently one response to “We’re back… with another Posole recipe!”

    1. 1
      On April 25th, 2011,burkie said:

      great to have you back, and i’m a big fan of posole of the green variety, too!

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