Mexican

Posole Verde is for Soup.

Posole Verde takes 40 minutes to prepare.

Posole Verde takes 180 minutes to cook.

Posole Verde makes 12 servings.

The ingredients for Posole Verde are:

1 pound dried hominy (Goya brand is called maiz mote pelado)
2 pounds fresh tomatillos, husked,
OR
2 (28-oz.) cans tomatillos
3 to 4 fresh jalapeno chilis, stemmed, seeded, deveined and finely chopped, or to taste
1 large onion, quartered
4 garlic cloves
8 cups homemade chicken broth
1 tablespoon corn oil
2 pounds skinless, boneless chicken breasts, steamed and shredded
Salt to taste

Here is how you make Posole Verde:

Combine hominy with water to cover, bring to a boil, reduce heat, cover and simmer until kernels are swollen and almost tender, about 2 hours, adding water as needed. Drain. ( I used canned hominy, which significantly reduced cooking time and worked out just fine) If using fresh tomatillos, hull them and cook 10 min. in boiling salted water. Drain. If using canned tomatillos, drain, rinse with cold water and drain well. Combine tomatillos, jalapenos, onion, garlic, and 2 cups of the broth in a food processor and puree, in batches if necessary, until smooth. Heat oil in a nonstick skillet. When hot, add tomatillo mixture and cook, stirring occasionally, for 10 minutes. Pour mixture into a large saucepan, add remaining chicken broth and hominy. Cook 30 minutes, stirring occasionally. Posole may be made ahead and refrigerated or frozen at this point.Just before serving, reheat and stir in cooked shredded chicken and salt to taste. Serve in bowls. Top with shredded lettuce, cilantro, lime, and avocados.Makes 10 2-cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user SILENTREBUKE.

The nutritional information for Posole Verde is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 182.9

• Total Fat: 3.6 g
• Cholesterol: 37.7 mg
• Sodium: 380.0 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 2.6 g
• Protein: 18.8 g

Posole Verde is Mexican cuisine.