Description
A soul-warming, traditional Mexican-inspired soup featuring tender shredded chicken and chewy hominy in a vibrant, zesty tomatillo broth. This hearty one-pot meal balances tanginess from roasted green chilies with savory aromatics, creating a nourishing dish perfect for family gatherings. It is a simple yet sophisticated comfort food that tastes even better as leftovers, offering a unique texture and bright flavors that stand out from ordinary soups.
Ingredients
1 tbsp Avocado or vegetable oil
1 large Onion, diced finely
6 cloves Garlic, minced
2 tsp Cumin, toasted and ground
6 cups Chicken broth (low-sodium)
2 cups Hominy, soaked overnight
3 lbs Chicken legs or thighs
2 tsp Mexican oregano
1 lb Tomatillos, husked and rinsed
2 Jalapenos, seeds removed
2 Poblano chilies, seeds removed
1/2 cup Cilantro, chopped
2 tbsp Lime juice, freshly squeezed
Instructions
Heat the oil in a large sauce pan over medium-high heat.
Add the onion and cook until tender, about 3-5 minutes.
Add the garlic and cumin, cooking for 1 minute until fragrant.
Add the tomatillos, jalapenos, and poblano chilies to the pan and sauté until softened.
Pour in the chicken broth, add the chicken pieces, hominy, and oregano.
Bring to a boil, then reduce heat and simmer for 2 hours until the chicken is tender.
Remove the chicken, shred the meat, and discard the bones.
Return the shredded chicken to the pot and stir in the cilantro and lime juice.
Serve hot, optionally garnished with extra lime or cilantro.
Notes
The soup tastes even better the next day as the flavors meld. Ensure all seeds are removed from the peppers to control the heat level. Use Mexican oregano for the most authentic flavor profile.
- Prep Time: 20
- Cook Time: 135
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: Mexican-inspired