Green Chicken Posole

1 whole chicken
2 poblano chiles (roasted and peeled)
2-3 jalapenos (seeded and deveined)
1 medium onion roughly chopped
6 garlic cloves smashed
1.5 pounds of tomatillos (peeled, washed, and quartered)
1 fist full of cilantro
1.5 Tbsp dry roasted cumin seed (or powdered works)
10 Cups of water
3-4 boullion cubes (chicken)
1-2 large potatoes diced small
2 small cans of white hominy
1 Tbsp. Oregano
Salt, Pepper and garlic powder to taste

First place whole chicken in at least 10 cups of cold water, with oregano, salt and pepper. Boil until tender. Remove chicken and allow to cool. Pick chicken clean and chop meat. Discard bones and skin. Add back to cooking liquid.
Meanwhile, add jalapenos, onion, garlic, tomatillos, and cumin seed to a pot. Cover with cold water and boil until tomatillos are cooked through.
Dry roast poblanos in a cast iron skillet, or on the grill until skin is blackened and blistered. Place in a ziplock and steam for 15 minutes. Peel peppers and chop.
Add boiled tomatillo mixture (including liquid), cilantro and poblano peppers to a blender. Blend until mostly smooth. Add mixture to chicken and liquid. Add remaining ingredients and simmer for about 2 hours.
If desired, serve with baked tortilla chips and cheese.


Serving Size: Makes 10-12 servings

Number of Servings: 10

Recipe submitted by SparkPeople user SALCORN1102.