Green Posole with Chicken – A Quick Easy Weeknight Meal!

a bowl of food on a table

Photo by Jessica Leibowitz

Makes 4 to 6 servings
Hands-on time: 25 minutes
Total preparation time: 30 minutes

1 recipe Tomatillo Salsa (recipe follows, add preparation time) or 1 cup bottled green salsa
1 medium onion
2 tablespoons vegetable oil
4 cups chicken broth
1 rotisserie chicken
Two 15-ounce cans white hominy

Accompaniments: chopped radishes, chopped scallions, grated Monterey Jack or cheddar cheese, crushed tortilla chips (if you want to make your own baked tortilla chips, see Mexican Chicken Salad)

Prepare the Tomatillo salsa, if making homemade

Finely chop the onion (about 1 cup). Heat the oil in a large saucepan over medium heat, until hot. Reduce the heat to medium low: add the onion and cook, stirring occasionally, for 5 minutes, or until it has softened. Add the salsa and cook, stirring for 5 minutes.

Add the chicken broth to the saucepan and simmer, partially covered, for 10 minutes. Meanwhile, remove and discard the skin and bones from the chicken and shred or chop the meat (about 4 to 5 cups); drain and rinse the hominy. Add the chicken and hominy and simmer until heated through. Add salt and pepper to taste. To serve: ladle into bowls and let everyone garnish their own portion.

Tomatillo Salsa:

Combine 1 ½ cups coarsely chopped tomatillos (about 2 large), ¼ cup coarsely chopped scallions (white and light green parts of 2 medium), ½ coarsely chopped medium jalapeño (about 1 ½ tablespoons), 1/4 cup firmly packed fresh cilantro leaves and stems, 2 tablespoons vegetable oil, 2 teaspoons fresh lime juice, 2 coarsely chopped small garlic cloves (about 2 teaspoons) and salt and pepper to taste in a food processor and pulse until the ingredients are almost smooth with a few small chunks.





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