This is the perfect comfort Mexican soup and is so delicious served with a crispy cheese quesadilla — it’s kind of the equivalent of tomato soup and grilled cheese! If serving a crowd, prepare the relish tray of additional toppings to place in the middle of the table so that guests can help themselves.
INGREDIENTS:
For the green sauce:
1 lb. tomatillos (about 10), husks removed, rinsed, and stems removed
2 poblano peppers
1 large white onion, roughly chopped
1-2 jalapenos, chopped (check for heat)
4 garlic cloves
1/2 bunch cilantro, leaves and some upper stems okay
For the soup:
1 tablespoon olive oil
2 – 28 oz. cans hominy, drained and rinsed
2 cooked chicken breasts, poached and shredded
2 quarts rich chicken stock, homemade is preferred
1 teaspoon Mexican oregano
1 teaspoon salt (plus more to taste)
Cracked black pepper
Lime wedges for serving
Additional toppings, if desired: thinly sliced radishes, avocado slices, chopped cilantro, thinly sliced green or red cabbage, sliced jalapenos, finely diced white onion
METHOD:
For the green sauce:
Preheat oven to 400°. Place the tomatillos and poblano peppers and a large baking sheet. Roast for 15-20 minutes. Remove the tomatillos. Flip the poblano peppers and continue roasting for another 10-15 minutes.
Remove the poblanos from the oven and let them cool for a few minutes. Remove and discard as much of the skin as you can. Remove the stem and seeds. (It’s easiest to make a lengthwise slit and open the pepper to scrape out the veins and seeds.)
Add poblanos, tomatillos, onions, jalapenos, garlic, and cilantro to the jar of heavy-duty blender jar and process until the mixture is smooth.
To assemble the soup:
In a large saucepan, heat a tablespoon of oil over medium heat. Add the tomatillo mixture to the pan and cook for a few minutes.
Add the remaining soup ingredients to the saucepan. Bring the mixture almost to a boil, reduce heat, and simmer for 15 minutes. Adjust seasoning with salt and pepper and a squeeze of lime juice. If a thinner soup is preferred, add a bit more chicken stock.
Serve pozole with additional lime wedges. If using additional toppings, place them attractively on a relish tray and allow guests to help themselves.
