IntroductionA lighter take on this traditional Mexican soup that's hearty enough to warm up cold fall and winter nights :) A lighter take on this traditional Mexican soup that's hearty enough to warm up cold fall and winter nights :)
4 lbs chicken breast, raw
2 medium onions, large chopped
2 tbsp garlic, minced
1 tbsp kosher salt
1/2 tbsp cracked black pepper
water to cover
2 poblano peppers, raw, seeded & deveined
5 medium tomatillos, peeled
1 medium onion, large chopped
1 tbsp garlic, minced
water to cover
2 - 29oz cans white hominy
Suggested toppings (use some, all or none to your liking):
Orgeano (Mexican is best, but regular is fine)
Hot sauce (favorite: Tapatio)
Freshly squeezed lime juice
Shredded raw green cabbage
Finely minced raw white onion
Finely chopped cilantro
We also always serve with crispy tostadas. Our favorite is the El Milagro brand. One is only 80 calories and 3gm fat.
At the same time, combine poblanos, tomatillos, onion and garlic in a smaller stock pot. Just cover with water. Boil on medium high for approximately 15-20 minutes until tomatillos turn a light olive green color.
Once chicken mixture is reduced, turn off water and allow to cool slightly. When the chicken is cool enough to touch, remove from pot and shred. Strain stock and set aside to add back into soup. Return shredded chicken to large stock pot.
Put everything (including water) from the poblano pot into a blender. Puree until smooth. Pour into large stock pot with chicken.
Pour in strained chicken stock. Add approximately 3 cups of water to pot. You want to retain the green color from the poblanos and tomatillos, so don't add too much water. Cook over medium heat for approximately 30 minutes to incorporate the flavors.
Add in the cans of hominy, undrained. Allow to cook for approximately 20 to 30 more minutes.
Serving Size: Makes approximately 20 one-cup servings