Chicken Chorizo Posole

Name: Chicken Chorizo Posole
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 9 servings (about 2 qt.)
Cuisine: North America, Mexican
Ingredients: 1 pound tomatillos, husked and cut in half; 1 large onion, quartered; 2 jalapeno peppers, halved and seeded; 4 garlic cloves, peeled; 4 cups water; 1 cup reduced-sodium chicken broth; 1 whole garlic bulb, loose paper removed, cut in half crosswise; 5 whole cloves; 2 bay leaves; 2 boneless skinless chicken breast halves (6 ounces each); 1 pound uncooked chorizo or bulk spicy pork sausage; 2 cans (15 ounces each) hominy, rinsed and drained; 3 teaspoons lime juice, divided; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1/2 teaspoon salt, divided; 1 cup minced fresh cilantro, divided; SALSA:; 1 medium mango, peeled and cubed; 1 medium ripe avocado, peeled and cubed; 5 radishes, chopped; GARNISH:; 6 cups tortilla chips

TOTAL TIME: Prep: 40 min. Cook: 40 min. YIELD: 9 servings (about 2 qt.)

“I first tasted posole while visiting a friend in Santa Fe. It was a revelation! I have since been experimenting with many versions, and this one has become a much-loved tradition for my family. The leftovers are fantastic!"—Jennifer Beckman, Falls Church, Virginia

Ingredients

1 pound tomatillos, husked and cut in half
1 large onion, quartered
2 jalapeno peppers, halved and seeded
4 garlic cloves, peeled
4 cups water
1 cup reduced-sodium chicken broth
1 whole garlic bulb, loose paper removed, cut in half crosswise
5 whole cloves
2 bay leaves
2 boneless skinless chicken breast halves (6 ounces each)
1 pound uncooked chorizo or bulk spicy pork sausage
2 cans (15 ounces each) hominy, rinsed and drained
3 teaspoons lime juice, divided
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt, divided
1 cup minced fresh cilantro, divided
SALSA:
1 medium mango, peeled and cubed
1 medium ripe avocado, peeled and cubed
5 radishes, chopped
GARNISH:
6 cups tortilla chips

Directions

1. Place the tomatillos, onion, jalapenos and garlic cloves on a greased baking sheet. Bake at 425° for 25-30 minutes or until tomatillos are tender. Cool slightly. Transfer to a food processor; cover and process until blended.
2. In a Dutch oven, bring the water, broth, garlic bulb, cloves and bay leaves to a boil. Reduce heat; add chicken breasts and poach, uncovered, for 15-20 minutes or until no longer pink.
3. Remove chicken from broth and shred. Strain broth, discarding seasonings. Crumble chorizo into Dutch oven; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Return broth to Dutch oven. Stir in the hominy, 2 teaspoons lime juice, oregano, cumin, 1/4 teaspoon salt, tomatillo mixture and shredded chicken; heat through. Stir in 1/2 cup cilantro.
4. For salsa, in a small bowl, combine the mango, avocado, radishes and remaining cilantro, lime juice and salt. Serve with soup. Garnish with chips.

Nutrition Facts

1 cup posole with 1/3 cup salsa and 2/3 cup chips: 430 calories, 23g fat (7g saturated fat), 65mg cholesterol, 1292mg sodium, 32g carbohydrate (7g sugars, 6g fiber), 22g protein.