ingredients
  • 1 tablespoon oil
  • 1 onion, diced
  • 6 cloves garlic, chopped
  • 2 teaspoons cumin, toasted and ground
  • 6 cups chicken broth
  • 2 cups hominy, soaked in cold water overnight
  • 3 pounds chicken (whole or legs, thighs, etc.)
  • 2 teaspoons oregano
  • 1 pound tomatillos
  • 2 jalapenos, cut in half, seeds removed
  • 2 poblano chilies, cut in half, seeds removed
  • 1/2 cup cilantro, coarsely chopped
  • 2 tablespoons lime juice (~1 lime)
  • salt and pepper to taste
directions
  1. Heat the oil in a large sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes, before adding the garlic and cumin and cooking until fragrant, about a minute.
  2. Add the broth, chicken, oregano and hominy, bring to a boil, reduce the heat and simmer until the hominy is tender but still has that al-dente chewiness, about 2 hours.
  3. Meanwhile, roast the tomatillos, jalapenos and poblanos in under the broiler, in a cast iron pan over high heat or in the direct flames of a gas stove until they are lightly charred black before pureeing them along with the cilantro in a blender with some of the broth from the soup and mixing it back into the soup.
  4. Remove the chicken from the soup, let cool until you can handle it, shred the meat and mix it back into the soup.
  5. Mix in the lime juice and season with salt and pepper before enjoying!
Slow Cooker: Optionally skip step 1 and place everything up to the oregano into the slow cooker and cook on low for 8 hours or on high for 3 hours, before continuing on with the remaining steps. Feel free to just puree the tomatillos, jalapeno, poblanos and cilantro without roasting to save time.
Option: Use bacon grease instead of oil!
Option: Add 2-4 tablespoons masa harina and simmer to thicken.
Option: Serve garnished with avocado, radish, onion, cilantro, sour cream, cheese, tortilla chips, etc.!
Option: Add a hit of fish sauce (or soy sauce)!
Option: Instead of using dried hominy use a drained 28oz can of hominy!
Tip: Control the heat spicy heat in this soup by adding the jalapeno and poblano peppers one at a time and testing the heat level of the soup, adding more as needed to get to the desired level of heat.
Nutrition Facts: Calories 235, Fat 6.5g (Saturated 1.3g, Trans 0), Cholesterol 65mg, Sodium 716mg, Carbs 13g (Fiber 2.9g, Sugars 2.3g), Protein 30g

By ROOTPHP

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