Posole Verde

1 pound dried hominy (Goya brand is called maiz mote pelado)
2 pounds fresh tomatillos, husked,
OR
2 (28-oz.) cans tomatillos
3 to 4 fresh jalapeno chilis, stemmed, seeded, deveined and finely chopped, or to taste
1 large onion, quartered
4 garlic cloves
8 cups homemade chicken broth
1 tablespoon corn oil
2 pounds skinless, boneless chicken breasts, steamed and shredded
Salt to taste

Combine hominy with water to cover, bring to a boil, reduce heat, cover and simmer until kernels are swollen and almost tender, about 2 hours, adding water as needed. Drain. ( I used canned hominy, which significantly reduced cooking time and worked out just fine) If using fresh tomatillos, hull them and cook 10 min. in boiling salted water. Drain. If using canned tomatillos, drain, rinse with cold water and drain well. Combine tomatillos, jalapenos, onion, garlic, and 2 cups of the broth in a food processor and puree, in batches if necessary, until smooth. Heat oil in a nonstick skillet. When hot, add tomatillo mixture and cook, stirring occasionally, for 10 minutes. Pour mixture into a large saucepan, add remaining chicken broth and hominy. Cook 30 minutes, stirring occasionally. Posole may be made ahead and refrigerated or frozen at this point.

Just before serving, reheat and stir in cooked shredded chicken and salt to taste. Serve in bowls. Top with shredded lettuce, cilantro, lime, and avocados.

Makes 10 2-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user SILENTREBUKE.