Chicken Posole Verde

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat the broiler to high

Step 2

Pour chicken broth into a large soup pot and bring to a slow rolling boil. Add onion, smashed garlic, and one jalapeño, then add the chicken and cook for 15 minutes or until cooked through. Remove and shred.

Step 3

Place the tomatillos, poblanos, and jalapeño in a large cast iron skillet and transfer to the oven. Broil for 8-10 minutes, rotating until the tomatillos begin to char all over then remove from the oven

Step 4

Transfer the tomatillos, poblanos, and jalapeño to a blender. Then add the onion and garlic from the pot of chicken to the blender (discard jalapeño). Add the diced green chiles, juice of 1 lime, cilantro, extra garlic (if needed), cumin, garlic powder, onion powder, and a pinch each of salt and pepper. Pulse until just combined and a sauce forms

Step 5

Add the green salsa from the blender to the cast iron skillet. Simmer on medium heat until it becomes a deep green, for about 8 minutes, stirring occasionally.

Step 6

Add the green salsa to the chicken broth and stir together. Stir in hominy to the soup and cook for 10 minutes

Step 7

Add back the shredded chicken and juice of 1 lime, and simmer for an additional 10 minutes.

Step 8

Serve with desired toppings