Chicken and Chorizo Posole
Ingredients
1 pound tomatillos, husks removed, cut in half1 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
5 whole cloves
2 bay leaves
2 boneless skinless chicken breast halves (6 ounces each)
1 pound uncooked chorizo or Johnsonville® Hot Ground 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
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
Instructions
Place the tomatillos, onion, jalapenos and garlic cloves on a greasedbaking 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.