Posole (Tomatillo, Chicken, and Hominy Soup)
1 pound tomatillos
6 cups Brown Chicken Stock*
2 cups chopped onion
3 pounds chicken breast halves, skinned
4 garlic cloves, chopped
2 jalapeño peppers, seeded and quartered
1 (30-ounce) can white hominy, drained
1 teaspoon salt
1/2 cup chopped fresh cilantro
1/4 cup reduced-fat sour cream
8 lime wedges
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.
Brown Chicken Stock*
1/4 pound fennel stalks, cut into 2-inch-thick pieces
3 carrots, cut into 2-inch-thick pieces
1 celery stalk, cut into 2-inch-thick pieces
1 medium onion, unpeeled and quartered
6 pounds chicken pieces
1/2 teaspoon black peppercorns
6 parsley sprigs
5 thyme sprigs
2 bay leaves
16 cups cold water, divided
Preheat oven to 400°.
Arrange the first 4 ingredients in the bottom of a broiler or roasting pan, and top with chicken pieces. Bake at 400° for 1 1/2 hours, turning the chicken once every 30 minutes (chicken and vegetables should be very brown).
Place the peppercorns, parsley, thyme, and bay leaves in an 8-quart stockpot. Remove vegetables and chicken from broiler pan, and place in stockpot. Carefully discard the drippings from broiler pan, leaving browned bits. Place broiler pan on stovetop; add 4 cups of water. Bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes, scraping the bottom to loosen the browned bits.
Pour contents of broiler pan into stockpot. Add remaining 12 cups of water, and bring to a boil over medium-high heat. Reduce heat, and simmer 1 1/2 hours.
Strain stock through a fine sieve into a large bowl. Reserve chicken for another use; discard remaining solids. Cover and chill stock for 8 hours. Skim solidified fat from surface of broth, and discard.