Chicken Posole

1 teaspoon olive oil
2 cups chicken
1 tsp. ground cumin
1 tsp. chili powder
Salt & Black Pepper
1 large onion
4 garlic cloves
2 jalapeno peppers
10 tomatillos
15 oz. hominy
3 cups chicken stock
1 cup cilantro
1 cup lettuce 
1/4 cup lime juice


Heat olive in a skillet. Season chicken with salt, pepper Ground Cumin 
& Chili Powder. Saute chicken 3 to 4 min. on each side until cooked.


Remove chicken, shred & set aside.


In the same skillet, saute onion, garlic & jalapeno 3 to 4 min. 


Halve tomatillos & pulse in food processor until chopped. Stir tomatillos 
into skillet, add chicken.  Cook for 10 min. stirring occasionally.


Adjust seasoning. Stir in hominy & chicken stock.
Heat through for another minute or 2. Stir in cilantro.

Turn off the heat. Squeeze the juice of one lime over the chicken mixture 
& stir to combine.


Serve with diced avocado, crushed tortilla chips,
shredded romaine lettuce, wedge of lime & sliced jalapenos.


6 12oz. servings 
Calories = 173 per serving