My Favorite Tomatillo & Hominy Green Posole

Chicken noodle soup is good...tomatillo hominy posole is better. Even better when you figure out a way to make the original recipe in a 1/4 amount of the time because when you're sick you want the homemade soup but the last thing you want to do is stand over the stove for an hour. Original recipe here which has you cook chicken thighs and roast tomatillos but I cut down the cooking time of this in half with my recipe by using canned tomatillos and precooked chicken.

Ingredients

Note: you’re going to want to double this recipe. Don’t. You’ll need to add water/chicken broth to balance out the taste of the tomatillos.

• 1 28 oz can tomatillos, drained and chopped
 (these can be juicy - make sure you add the "juice" into the soup)

• 1 10 oz can green chiles, drained and chopped

• 2 medium poblano chiles


• 1 jalapeño
, seeded and diced (wear gloves when doing this - jalapeno oil is killer)

• 2 tablespoons extra-virgin olive oil


• 2-3 cups cooked chicken (I use Costco's rotisserie)

• 1 onion, diced


• 6 garlic cloves (trust me), minced


• One 15-ounce cans hominy, drained and rinsed


• 4-6+ cups chicken stock 
(honestly just depends how much I can fit in my dutch oven and then I taste it and see if I want to add more)

• 2-3 cups water (to taste/balance out chicken broth and tomatillo juice)

• 1 tsp smoked paprika

• 1 tsp ancho chile powder

• Light salt to taste (chicken stock is salty so be careful)

• Pepper


• Toppings: Sliced cabbage, radishes and scallions, cilantro, watercress or purslane, Mexican crema and lime wedges, or whatever fresh/dry herbs you have such as chives, oregano, and cilantro

How to Make It

Step 1    

Heat olive oil in dutch oven (or any kind of deep pot). Saute garlic then add onions, poblano and jalapeno peppers. Cook until soft (about 10 minutes). Add spices and stir to mix. 

Step 2    

Add hominy, tomatillos, green chiles, and chicken broth. Bring to a boil then lower temp and simmer for 20 minutes.

Step 3    

Add chicken to pot and simmer until heated through (since it's already cooked) - about 15 minutes or so. These times can be adjusted based on how hungry you are.

Garnish with: Sliced cabbage, radishes and scallions, cilantro, watercress or purslane, Mexican crema and lime wedges, or whatever fresh/dry herbs you have such as chives, oregano, and cilantro