Mexican

Posole (Chicken and tomatillo) is for Soup.

Posole (Chicken and tomatillo) takes 10 minutes to prepare.

Posole (Chicken and tomatillo) takes 30 minutes to cook.

Posole (Chicken and tomatillo) makes 7 servings.

The ingredients for Posole (Chicken and tomatillo) are:

1 lb chicken, pre cooked, cooled and shredded
2 tsp olive oil
1 lg jalapeno stemmed and seeded, diced
2 large garlic cloves
1/2 medium onion, diced
1 16 oz jar of the Herdez salsa verde
1 29 oz can of La Preferida white hominy, drained
1 10 oz bag of angel hair shredded cabbage
bunch of cilantro, stemmed and roughly chopped
lime juice
2 cups water (when i dumped the salsa, refilled jar and used that) add more water depending on how brothy you want it, typically next day needs more because hominy absorbs the liquid
2 cups low sodium chicken broth

Here is how you make Posole (Chicken and tomatillo):

Precook the chicken or use roasted chicken from store. While it cools, sweat the garlic, jalapeno and onion until transluscent on medium-low heat. Add the salsa and cook about 2 minutes.Add the water and broth, then dump the chicken and hominy in. Bring to slight boil, then reduce heat and simmer for 15 minutes. Add the cabbage and chopped cilantro in and simmer until cabbage is wilted, about 3 minutes. Serve with sour cream and slices of avocado, as desired (those calculations not included in recipe)Serving Size: Makes about 6-8 1.2 cup servingsNumber of Servings: 7Recipe submitted by SparkPeople user TURNIPJUNKIE.

The nutritional information for Posole (Chicken and tomatillo) is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 241.6

• Total Fat: 3.7 g
• Cholesterol: 31.4 mg
• Sodium: 1,874.8 mg
• Total Carbs: 31.5 g
• Dietary Fiber: 8.6 g
• Protein: 15.7 g

Posole (Chicken and tomatillo) is Mexican cuisine.