Ingredients

2 tablespoons olive oil

1 large onion, peeled and chopped

1 jalapeño pepper, seeded, deveined, and chopped

2 poblano peppers, seeded and chopped

6 garlic cloves, minced

1 pound tomatillos, husked, rinsed, and quartered

8 cups chicken broth, divided

1 small bunch fresh cilantro, leaves and tender stems

2 teaspoons dried oregano

2 teaspoons ground cumin

1 teaspoon ground coriander

1 bay leaf

1 teaspoon salt

2 pounds boneless, skinless chicken thighs or breasts

2 (15-ounce) cans hominy, drained and rinsed

1 teaspoon chicken bouillon (optional, or to taste)

Ground black pepper to taste

Thinly sliced radishes, sliced avocado, sliced jalapeños, lime wedges, fresh cilantro, shredded cabbage, tortilla chips (for garnish)

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onions, jalapeños, and poblano peppers, sautéing and stirring often for 3-4 minutes until the onions begin to turn translucent. Stir in the minced garlic and the quartered tomatillos, cooking for another 4-5 minutes until the peppers have softened. Remove the pot from heat.

Step 2: Transfer the sautéed mixture to a blender and add about 1 cup of the chicken broth (cold broth works fine). Add the fresh cilantro. Blend until the mixture is completely smooth, adding more broth if needed to reach a good consistency.

Step 3: Return the blended green sauce to the pot. Pour in the remaining chicken broth, then stir in dried oregano, ground cumin, ground coriander, bay leaf, and salt. Mix to combine evenly.

Step 4: Add the chicken pieces to the pot and bring the soup to a boil over medium heat. Lower the heat to a simmer, cover partially, and cook for about 30 minutes until the chicken is tender and cooked through.

Step 5: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir in the drained hominy.

Step 6: Simmer the soup uncovered for 10 minutes over medium heat. Taste for seasoning and add chicken bouillon if a deeper flavor is desired. Continue simmering for an additional 5 minutes. Adjust salt and pepper to taste.

Step 7: Ladle the soup into bowls and garnish with your choice of radishes, avocado slices, jalapeños, lime wedges, fresh cilantro, shredded cabbage, and tortilla chips for added crunch and freshness.

Tips & Variations

For a milder soup, reduce the jalapeño or remove it entirely. For more heat, keep the seeds or add extra jalapeños.

If fresh tomatillos are not available, substitute with canned tomatillo salsa verde for convenience.

Use chicken thighs for a juicier, more flavorful soup, or chicken breasts for a leaner version.

Adding a squeeze of fresh lime juice at serving brightens the flavors beautifully.

FAQs

Can I make this soup vegetarian?

Yes! Omit the chicken and use vegetable broth instead. You can add extra hominy and vegetables like zucchini or corn for more substance.

What is hominy and where can I find it?

Hominy is dried corn kernels that have been treated to remove the hull and germ. It has a chewy texture and a slightly nutty flavor. You can find canned hominy in most grocery stores, often in the Hispanic foods aisle.