By Alana Livingston
Soon to be one of your favorite recipes even outside of “soup season,” this recipe brings warmth to any winter day. Serves 8-10.
For the Soup:
8 cups chicken broth // 2 cans hominy (25-30 oz. each), rinsed well // 2 cups cooked and shredded chicken // ½ white onion, diced // 4 cloves garlic, divided // 1 TBS oil // salt to taste
For the Salsa:
1 lb. tomatillos, husks removed and rinsed // ½ white onion // 1-3 serrano or jalapeño peppers, depending on your preference of heat, seeds removed // 1 bunch cilantro // ¼ c pepitas (optional) // 1 cup water
Over medium heat, warm oil and add ½ chopped onion until browned. Add 2 cloves garlic until fragrant (about 15 seconds) then add broth, hominy and chicken, salt. Bring to a simmer, then reduce heat.
While soup is simmering, make salsa. Add all ingredients except water to blender and begin to blend. Add water until consistency is smooth (up to 1 cup is usually plenty). Add salsa to soup and continue simmering until soup turns olive green (10-15 minutes). Add additional seasoning to taste. Ladle into soup bowls with a squeeze of lime and garnish with your choice of: finely-chopped cabbage or iceberg lettuce, thinly-sliced radish, cilantro, pepitas, orange, lime, avocado, oregano.
Tips: if fresh tomatillos are not available, canned tomatillos work! Feel free to swap in your favorite proteins or leftovers. The pozole pictured contains leftover turkey from the holidays.
Cover photo courtesy Alana Livingston
