Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)

A green Mexican style chicken soup with hominy (a large corn kernel) in a tasty tomatillo and chili chicken broth!
Ingredients

• 1 tablespoon oil
• 1 onion, diced
• 6 cloves garlic, chopped
• 2 teaspoons cumin, toasted and ground
• 6 cups chicken broth

Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)

• 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
• 2 poblano chilies, cut in half
• 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.
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