Chicken Posole

This recipe was adapted from Super Fast Chicken Posole that I found online.  Since fresh tomatillos were easier to get in Mexico and I haven't seen the canned ones, I adjusted the recipe for them.  Also, I found cooked hominy in a bag here and used it instead of the canned hominy.

We served this posole to the sister missionaries on March 20, 2014 and Hna. Luque asked for the recipe and said she wants to make it for her family when she gets home off her mission.  She said she will email us and let us know when she prepares it.  Interestingly enough, she arrived here after we did for her mission and will leave for home before we do.  That's the difference between her 18 month mission and our 23 month mission.

So for this recipe, I have removed the "Super Fast" from the title but if you can find the ingredients for that recipe.  Great!

1 pound fresh tomatillos - diced
1/2 medium white onion - chopped
1 cup water

1 tablespoon olive oil
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
2 teaspoon minced garlic
4 cups water
2 teaspoons chicken bullion
1 (15-ounce) can white hominy, rinsed and drained
2 cups cooked chicken breasts - diced
1 tablespoon fresh lime juice
1/2 teaspoon salt
cilantro leaves - chopped

1 ripe and peeled avocado - diced - served on the side.
4 radishes thinly sliced - (optional) - served on the side

Put diced tomatillos, onion and water into a medium sauce pan and cook until the tomatillos and onions are soft - about 20 minutes.

In a large sauce pan, heat olive oil over medium-high heat.  Add oregano, cumin, chili powder and garlic and saute 2 minutes.  Add pre-cooked tomatillos and onions; cook 1 minute.  Add water, bullion and hominy; cover and bring to a boil.  Uncover and cook 8 minutes. Stir in chicken and cilantro: cook 1 minute or until heated.  Remove from heat; stir in lime juice, salt and pepper.

Serve with avocado and radishes as side dishes.