GREEN POSOLE WITH CHICKEN
Start to finish: 1 hour (35 minutes active) Servings: 4
FOR THE SALSA:
8 ounces fresh tomatillos, husked, rinsed and quartered (or cut into sixths, if large)
½ cup coarsely chopped scallion (white and light green part)
½ cup lightly packed cilantro, leaves and stems
1 ½ tablespoons coarsely chopped serrano (with the ribs and seeds)
2 tablespoons vegetable oil
1 tablespoon fresh lime juice
1 teaspoon minced garlic
¼ teaspoon kosher salt
FOR THE POZOLE:
1 cup finely chopped onion 2 tablespoons vegetable oil
4 cups chicken broth
3 ½ to 4 cups shredded or cubed rotisserie chicken
One 30-ounce can hominy, rinsed and drained
Kosher salt
Shredded sharp cheddar, tortilla chips, lime wedges and fresh cilantro for garnish
Make the salsa: In a food processor combine all the ingredients and pulse until the mixture is almost smooth with some small chunks in it.
Make the pozole: In a large saucepan cook the onion in the oil over medium heat until the onion is softened, about 5 minutes.
Add the salsa, bring to a simmer and cook, stirring occasionally for 10 minutes. Add the broth, bring to a boil and simmer, partially covered for 10 minutes. Add chicken, hominy and salt to taste; cook just until heated through. Ladle into bowls and serve with all the garnishes on the side.
Nutrition information per serving: 536 calories; 156 calories from fat; 17 g fat (3 g saturated; 0 g trans fats); 157 mg cholesterol; 1,042 mg sodium; 28 g carbohydrates; 6 g fiber; 4 g sugar; 62 g protein.
Editor’s Note: Sara Moulton is host of public television’s “Sara’s Weeknight Meals.” She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows including “Cooking Live.” Her latest cookbook is “HomeCooking 101.”