Posole (Tomatillo, Chicken, and Hominy Soup)

Yield: 8 servings (serving size: 1 1/2 cups soup, 1 tablespoon cilantro, 1 1/2 teaspoons sour cream, and 1 lime wedge)
Ingredients
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

Preparation
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.

Source:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000405810