Posole Sopa

A couple weeks ago; my mother invited me over for dinner. I usually find out what she is planning on making before I accept. What can I say; I can be picky. On this particular evening she made Posole Soup. I had no idea what it was other than some kinda Mexican soup. I figured it would probably be pretty good as my mother really likes Mexican cuisine. Well, I was right to go over there that evening, because the soup was really good. My mother's soup was spicy and had a ton of flavor. I added some tortilla chips to my soup since I had brought over chips and salsa. It was delicious. I'm not entirely sure what recipe my mother used, but I came across this recipe from My Recipes. I kinda messed up the tomatillos. According to the recipe, you are supposed to boil them before pureeing the tomatillos in a food processor or blender. I forgot to boil, and instead, I immediately pureed them. I read up on boiling and basically it helps soften the flavor of the tomatillo. I found out that a lot of mexican sauces are made with raw tomatillos. So, I didn't feel so bad that I forgot to boil, but I did wash them, fortunately. You should do this after peeling off the husks, because they have a sticky residue. This soup was really good, and quite similar to my mother's recipe. It might be the same for all I know. Enjoy!

Ingredients:

• 1 pound tomatillos
• 6 cups chicken stock
• 2 cups chopped onion
• 3 pounds chicken breast halves, skinned
• 4 garlic cloves, chopped
• 2 jalapeño peppers, seeded and quartered
• 1 (30-ounce) can white hominy, drained
• 1 teaspoon salt
• 1/2 cup chopped fresh cilantro
• 1/4 cup reduced-fat sour cream
• 8 lime wedges

I will tell you how I made this soup. Please go to the link above to do it the way it is intended...
First thing I did was boil 4 chicken breasts. I added some pepper and salt to the water and chicken. Once the chicken has cooked thoroughly, remove from pot. Shred chicken and set aside. This is where I messed up the tomatillos; remove the stems and the husk from the tomatillos. Rinse thoroughly. I threw the tomatillos into my food processor and pureed until smooth. Set aside. Take a 4 qt saucepan, and add 6 cups of chicken stock. Set aside. Next, chop your jalapenos, onion, and garlic. Throw the onion, garlic, and jalapeno into a medium-sized skillet; set on your burner at medium heat; and add a tablespoon or two of olive oil. Sautee until the onion is tender...about five minutes. Add in the tomatillo puree that you had set aside from earlier. Stir and let simmer for another 5 minutes. Around this point; start warming up your chicken stock. Add in the chicken and the rinsed hominy. Add in the tomatillo mixture. Add in the juice of 2 limes. Add in a couple tablespoons of cilantro. Season with salt and pepper. Serve in a bowl with diced avocado, crushed tortilla chips, and reduced-fat sour cream. Enjoy!

(Click here for printable recipe)