Posole

• For Verde Sauce:
• 20 Tomatillos
• 3 Serrano Peppers
• 1 cup of Cilantro
• salt
• 3 large chicken breasts
• 1 large slice of onion
• 1 clove of garlic
• 6 pieces of cilantro
• salt
• 2 29 oz Maiz Blanco (White Hominy)
• 1 chicken stock cube
• palm full of salt
• Cilantro
• Toppings:
• 1 head of lettuce
• oregano
• 1 Container of Tostadas
• 4 Limes
• Guacamole Spread:
• 3 avocados
• salt
• 1-2 limes

1. Wash chicken. Bring to a boil in a large pot with onion, garlic, cilantro and salt. Chicken will be done when it turns white. Shred when done, but remove onion, garlic and cilantro.
2. Peel and wash tomatillos, wash Serrano peppers. Put in sauce pan with water and bring to a boil. Tomatillos will be done when they turn a dark green color and get wrinkly. Serrano peppers will take an additional 5-10 minutes. After both are done put all in a blender with cilantro and salt.
3. Drain Maiz Blanco and add into a pot with water along with cilantro, salt and a chicken stock cube. Cook until the maiz blanco is soft. Remove Cilantro.
4. Combine 2 large pots (chicken and maiz blanco). If there is too much water take some out from the maiz blanco, not the chicken water. After add tomatillo sauce to taste. Salt to taste.
5. Guacamole:
6. Mash 3 avocados with 1-2 lime juice, salt to taste.
7. Divide into bowls. Add a handful of lettuce to the soup bowl, oregano and 1/2 lime juice. Spread toastadas with guacamole and enjoy!

serrano peppers, cilantro, salt, chicken breasts, onion, clove of garlic, cilantro, salt, chicken, full of salt, cilantro, toppings, oregano, avocados, salt, limes

Taken from www.epicurious.com/recipes/member/views/posole-52621961 (may not work)