Ingredients
- 2 cups Diced Chicken
- 6-7 cups Chicken broth
- 1 lb Tomatillos husks removed, cut in half
- 3 Jalapenos deseeded, cut in half
- 2 Poblanos deseeded, cut in half
- ½ Onion white, cut in half
- ½ bunch Cilantro
- 30 oz Hominy 1 can, drained
- 2 Tbsp Oregano Mexican
- Salt to taste
- Pepper to taste
- Radish thinly sliced, for garnish
- Green cabbage shredded, for garnish
- Lime for garnish
- Tortilla strips for garnish
- Pepita seeds for garnish
Instructions
- In a medium pot over medium-high heat, add onion, tomatillos, jalapenos, poblanos, and chicken broth. Bring to a simmer and let cook for about 30 minutes, until the tomatillos have softened.
- Transfer all solids out of the pot and into a blender, and blend with some of the broth until smooth. Add cilantro into the blender with some broth and blend until smooth. Pour liquid back into pot.
- Ad hominy and chicken to the pot and cook until heated through. Add more chicken broth as needed. Ad seasoning to your liking and serve with tortilla strips, cabbage, diced onion, radish, and pepita seeds.
