For the posole
1 pound tomatillos, stemmed, husked and rinsed well
1/2 small white onion
3 cloves garlic
1/2 cup raw, hulled pumpkin seeds (pepitas)
1 to 2 medium jalapeño peppers, stemmed, cut in half lengthwise and seeded
1/2 cup packed fresh cilantro leaves
1 teaspoon dried oregano
1 teaspoon kosher salt
4 cups no-salt-added chicken broth
Two 15-ounce cans hominy, drained and rinsed (31/3 cups)
4 cups cooked, shredded chicken (from a 3-pound rotisserie chicken)
Fresh cilantro leaves
Flesh of 2 ripe avocados, diced or cut into chunks
Thinly sliced radishes
Chopped red onion
For the posole: Fill a 3-quart pot halfway with water. Add the tomatillos, onion and garlic; bring to a boil over high heat, then reduce the heat to medium-low; cook for 10 minutes or until the tomatillos are tender. Drain, reserving 1/4 cup of the cooking liquid.
Meanwhile, toast the pumpkin seeds in a dry skillet over medium heat for 3 to 5 minutes, shaking the pan frequently, until they are fragrant and begin to make popping sounds. Let them cool for 5 minutes, then transfer to a blender, along with the cooked tomatillos, onion and garlic; the jalapeño (to taste); cilantro; oregano; salt; and reserved cooking liquid. Puree until smooth.
Transfer the blended tomatillo mixture to a soup pot; bring to a boil over medium-high heat, then reduce the heat to medium-low. Cook uncovered for 15 minutes, stirring occasionally, until the mixture has thickened and turned a deeper shade of green.
Add the broth and hominy; increase the heat to medium-high so the mixture returns briefly to a boil, then stir in the chicken; cook just until it has warmed through.
Serve hot, with the small bowls of cilantro, avocado, radishes, lime wedges and red onion.
Makes 6 servings
Per serving: Calories 320; Total Fat 10g (Saturated Fat 2g); Carbohydrates 8g; Dietary Fiber 7g; Protein 25g; Cholesterol 50mg; Sodium 500mg
*Photo credit Deb Lindsey www.deblindsey.com
Copyright Ellie Krieger 2016 All rights reserved