Pozole

something new with tomatillos. picante and limey and wonderful - just dont eat the jalepeno slices. i ddint have hominy, so i added a potato and some zucchini instead. good with quesadillas. probably very good as a first course, but i'm eating it for the next week as lunch/dinner. mmmmmm

Ingredients

object2=">1 pound tomatillos
object2=">6 cups chicken stock
object2=">2 cups chopped onion
object2=">3 pounds chicken breast halves, skinned
object2=">4 garlic cloves, chopped
object2=">2 jalapeño peppers, seeded and quartered
object2=">1 (30-ounce) can white hominy, drained
object2=">1 teaspoon salt
object2=">1/2 cup chopped fresh cilantro
object2=">1/4 cup reduced-fat sour cream
object2=">8 lime wedges

Preparation

Discard husks and stems from the tomatillos. Cook whole tomatillos in boiling water 10 minutes or until tender; drain. Place tomatillos in a blender; process until smooth; set aside.

Place stock and the next 5 ingredients (stock through hominy) in a large stockpot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Remove chicken from bones; shred. Stir in pureed tomatillos and salt; cook for 5 minutes or until heated. Stir in chicken, and serve with cilantro, sour cream, and lime wedges.