1 whole garlic bulb, loose paper removed, cut in half
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
Instructions
SALSA-
1 cup minced fresh cilantro, divided
1 medium mango, peeled and cubed
1 medium ripe avocado, peeled and cubed
5 radishes, chopped
GARNISH-
6 cups tortilla chips
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.
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.
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.
For salsa, in a small bowl, combine the mango, avocado, radishes and remaining cilantro, lime juice and salt. Serve with soup. Garnish with chips. Yield- 9 servings.
Nutritional Facts
1 cup posole with 1/3 cup salsa and 2/3 cup chips equals 430 calories, 23 g fat (7 g saturated fat), 65 mg cholesterol, 1,292 mg sodium, 32 g carbohydrate, 6 g fiber, 22 g protein.
Originally Submitted
11/10/2013
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