Ingredients:
โข 1 tablespoon oil
โข 1 onion, diced
โข 6 cloves garlic, chopped
โข 2 teaspoons cumin, toasted and ground
โข 6 cups chicken broth
โข 2 cups hominy, soaked in cold water overnight
โข 3 pounds chicken (whole or legs, thighs, etc.)
โข 2 teaspoons oregano
โข 1 pound tomatillos
โข 2 jalapenos, cut in half, seeds removed
โข 2 poblano chilies, cut in half, seeds removed
โข 1/2 cup cilantro, coarsely chopped
โข 2 tablespoons lime juice (~1 lime)
โข salt and pepper to taste
Directions :
- 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.
- 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.
- 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.
- Remove the chicken from the soup, let cool until you can handle it, shred the meat and mix it back into the soup.
- Mix in the lime juice and season with salt and pepper before enjoying!
Enjoy !!
Source : allrecipes.com