Author Pam - For the Love of Cooking / Original by Food & Wine
Equipment
Large Dutch oven
Food Processor
Large skillet
Ingredients
Soup:
4 ½cupschicken broth
2chicken breast halvesbone in & skin on
½lbtomatilloshusked and halved
½small yellow onionquartered
1large poblano pepperseeded & chopped
1jalapenoseeded & chopped
3clovesof garlicsmashed
¼cupfresh cilantrochopped
½tbspfresh oregano leaves
Sea salt and freshly cracked pepperto taste
1tbspvegetable oil
1(25 oz)can of hominy, drained & rinsed
Garnishes:
Green cabbagefinely shredded
Radishesthinly sliced
Oniondiced
Avocadosliced
Sour cream
Tortilla chips
Cilantro
Lime wedges
Instructions
Prepare the chicken by heating the broth in a large Dutch oven over medium-high heat. Place the chicken breasts skin side down in the broth. Bring to a boil then reduce heat and simmer for 25 minutes, or until the chicken is cooked through.
Remove the chicken from the broth and set it aside to cool. Skim and discard any fat from the top of the broth. Once the chicken has cooled, discard skin & bones and shred the meat; set aside until needed.
Make the tomatillo salsa verde while the chicken is cooking by combining the tomatillos, onion, poblano, jalapeno, garlic, cilantro, oregano, sea salt, and freshly cracked pepper, to taste, together in a food processor. Blend until coarsely chopped.
Cook the salsa verde by heating the vegetable oil in a large skillet over medium heat. Carefully add the tomatillo mixture and cook, stirring occasionally, until the sauce turns a deep green, about 10-12 minutes.
Finish the soup by adding the cooked tomatillo salsa verde to the chicken broth along with the hominy and shredded chicken and cook over medium heat until heated through. Taste and season with sea salt and freshly cracked pepper, to taste.
Ladle into bowls and serve with shredded cabbage, radishes, onion, avocado, sour cream, tortilla chips, cilantro, and lime wedges. Enjoy!