Serves 4-6
Ingredients:
- 1 29 oz can of cooked hominy
- 1 large white onion, sliced thinly
- 6 garlic cloves, peeled and chopped
- salt
- 2 large chicken breasts, bone-in & skin-on
- 1/2 cup pumpkin seeds
- 1 lb tomatillos, husks removed and rinsed
- 1 bunch cilantro
- 1 teaspoon dried oregano
- 2 tbsp canola oil
- Optional toppings:
- sliced radishes
- chopped avocado
- sliced limes
- diced jalapeño
- more cilantro & oregano
Directions:
-Bring 8 cups of water to boil in a large stockpot.
-Add 3 of the chopped garlic cloves, 1/2 of the sliced onion & 1 tsp salt.
-Simmer with the top on the pot for about 10 minutes.
-Next, add the chicken breasts to the pot and cook uncovered for 20 minutes.
-Remove the chicken with tongs and place on a plate to cool.
-Meanwhile, strain the broth and set aside for later.
-When the chicken is cool, shred it and set aside.
-Next, grind the pumpkin seeds in a blender and place in a small bowl.
-In a large saucepan, heat 3 cups water & add the whole tomatillos and the remaining onion.
-Bring to a boil and simmer, covered, for 10 minutes.
-Once the veggies are cooked through, transfer them (discarding the liquid) into the blender.
-Add the oregano, the remaining garlic, 1/4 cup cilantro, and 1 1/2 tsp salt & blend thoroughly.
-Meanwhile, heat the canola oil in a large stock pot and add the green sauce from the blender.
-Cook the sauce, uncovered, for about 8 minutes or until it thickens slightly.
-Next, add the ground pumpkin seeds and 1 cup of the reserved chicken broth.
-Cook for another 5 minutes, then add the chicken, hominy, and 3 more cups of broth.
-Simmer, partially covered, for about 15 minutes.
-Stir in another 1/4 cup cilantro and season with salt to taste.
-Ladle the soup into big bowls, garnish to your liking, and promptly devour.
