Recipe: Green Posole with Chicken and Mexican Tomatillo Salsa

Jackie, this looks wonderful! I have meaning to try posole but thank you for letting me know it comes in a can! I was going to check at the health food store, but now I know.

I was tuned into Sarah Moulton's weeknight meals show, and she made this...I am planning to try it, but with just canned salsa verde (as I brought a lot back from Mexico, and tomatillos are scarce in these parts)

Now I have TWO recipes to try with hominy...thanks so much!

Carolyn!

GREEN POSOLE WITH CHICKEN
Makes 4 to 6 servings

"Posole is a hearty soup from the Jalisco region of Mexico that is traditionally made with pork and hominy. Hominy is dried corn kernels from which the hulls and germs have been removed. (In its ground form hominy is called grits). Dried hominy takes several hours to cook, so I have opted for the canned version in the interest of time. I have also developed a lighter version with shredded chicken and tomatillo salsa (hence green posole). This dish is ridiculously easy to make and quite satisfying with all the additional garnishes."

2 tablespoons vegetable oil
1 medium onion, finely chopped (about 1 cup)
1 cup bottled green salsa or 1 recipe Mexican Tomatillo Salsa, (recipe follows)
4 cups canned chicken broth or Chicken Stock
1 rotisserie chicken, skin and bones discarded and meat shredded
2 cans (15-ounces each) white hominy, rinsed and drained
Kosher salt and freshly milled black pepper
Garnishes:
finely chopped onion, chopped avocado, shredded radishes, chopped cucumbers, shredded napa cabbage, and tortilla chips

Heat the oil in a large saucepan over high heat until hot. Reduce the heat to medium, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the salsa and cook, stirring, for 5 minutes.

Add the chicken broth and simmer, partially covered, for 10 minutes. Add the chicken and hominy and simmer until heated through. Add salt and pepper to taste. To serve: ladle into bowls and let everyone garnish their own portion.

MEXICAN TOMATILLO SALSA
Makes a scant 1 cup

3 fresh tomatillos, husked, rinsed, and quartered
4 scallions (white and light green parts), coarsely chopped (about 1/2 cup)
1/3 cup coarsely chopped cilantro (stems and all)
2 tablespoons vegetable oil
1 tablespoon fresh lime juice
1/2 jalape o or 1 Serrano chile, seeds removed, if desired
1 small garlic clove, minced (3/4 teaspoon) i

Combine ingredients for the salsa a food processor and pulse until the ingredients are almost smooth with a few small chunks. Add kosher salt and freshly milled black pepper to taste. Cover and refrigerate until ready to serve.