I just read thebuzzbybrian.blogspot.com post about posole. Brian, I have a really good and simple recipe for posole too, despite the fact that my family comes from Italy. It’s not my original recipe, it comes from a magazine, a long time ago, but I don’t remember which one. The photocopied page doesn’t have that information. My apologies and thanks to the unknown chef.
1 pound tomatillos
6 cups chicken stock
3 pounds chicken breast halves, skinned
4 garlic cloves, chopped
2 jalapeno pepers, seeded and quartered (I wear gloves for this)
1 (30-ounce can) white hominy, drained
1 teaspoon salt
1/2 cup chopped fresh cilantro
1/4 cup sour cream
8 lime wedges
1. Discard husks and stems from the tomatillos. Cook whole tomatillos in boiling water for 10 minutes or until tender; drain. Place tomatillos in a blender and process until smooth; set aside.
2. Place stock and the next 5 ingredients (stock through hominy) in a large stockpot; bring to boil. Cover, reduce heat and simmer 35 minutes or until chicken is done. Remove chicken from bones; shred. (I use boneless breasts, so this is easy if you cool the chicken a little first). Stir in pureed tomatillos and salt; cook for 5 minutes or until heated through. Stir in shredded chicken and serve with cilantro, sour cream, and lime wedges.