Chicken Chorizo Posole

By amt2mf

Nutrition 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.

Ingredients

• 1 pound tomatillos, husks removed, cut in half
• 1 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 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
• 1 cup minced fresh cilantro, divided
• 1 medium mango, peeled and cubed
• 1 meium ripe avocado, peeled and cubed
• 5 radishes, chopped
• 6 cups tortilla chips

Preparation

Step 1

1. 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.

2. 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.

3. 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.

4. For salsa, in a small bowl, combine the mango, avocado, radishes and remaining cilantro, lime juice and salt. Serve with soup. Garnish with chips.