Mexican Chicken and Hominy Soup
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 6 servings
Ingredients
- 6 cups low-sodium chicken broth, divided
- 1 pound tomatillos, husked, rinsed and halved
- 1 medium yellow onion, chopped into 1-inch pieces
- 2 poblano chiles, cored, seeded and quartered
- 2 green jalapeños, stems removed
- 2 tablespoons vegetable oil, divided
- 2 medium garlic cloves, peeled
- ½ cup chopped cilantro
- 1 (29-ounce) can hominy, drained and rinsed
- 3 cups shredded cooked chicken
- Kosher salt and freshly ground black pepper
- For serving:
- 2 medium limes, cut into wedges
- ¼ cup Mexican crema
- 1 cup thinly sliced radish
- 1 cup thinly sliced cabbage
Procedure
This hearty stew is richly flavored with a purée of tomatillos, chiles, garlic and cilantro blended and cooked to a thick, rich sauce.
Preheat oven to 450°F, with rack placed near the top of the oven.
In a large saucepan over medium heat, add broth. Bring to a simmer, cover and reduce heat to low.
In a large bowl, combine the tomatillos, onion, poblano and jalapeño with 1 teaspoon of oil; toss to coat. Spread ingredients out in a single layer on a foil-lined baking sheet. Roast for 10 to 15 minutes, tossing occasionally, until the vegetables are evenly roasted. When cool enough to handle, peel away any charred or loose pieces of skin from the chiles. (Use gloves, or wash hands thoroughly after handling spicy chiles.)
Transfer roasted vegetables to a food processor. Add garlic and cilantro and pulse until coarsely chopped, scraping down the sides as needed. Add 1 cup of the broth and purée until smooth. (Always use caution when working with hot liquids, always vent the lid of the food processor to release pressure caused by the steam.) Set aside.
In a large saucepan or Dutch oven over medium-high heat, add remaining oil. When oil is simmering, add hominy and cook until lightly fried around the edges. Add the tomatillo purée and hot broth. Taste and adjust seasoning with salt and pepper. Bring to a boil and reduce to a simmer, stirring occasionally, until the stew is slightly thickened, 10 to 15 minutes.
Add shredded chicken and cook until just heated through and flavors meld, about 5 minutes. Taste and adjust seasonings with salt and pepper
To serve: Using a ladle, transfer the soup into 4 warmed serving bowls and serve garnished with lime wedges, crema, radish and cabbage.
Preheat oven to 450°F, with rack placed near the top of the oven.
In a large saucepan over medium heat, add broth. Bring to a simmer, cover and reduce heat to low.
In a large bowl, combine the tomatillos, onion, poblano and jalapeño with 1 teaspoon of oil; toss to coat. Spread ingredients out in a single layer on a foil-lined baking sheet. Roast for 10 to 15 minutes, tossing occasionally, until the vegetables are evenly roasted. When cool enough to handle, peel away any charred or loose pieces of skin from the chiles. (Use gloves, or wash hands thoroughly after handling spicy chiles.)
Transfer roasted vegetables to a food processor. Add garlic and cilantro and pulse until coarsely chopped, scraping down the sides as needed. Add 1 cup of the broth and purée until smooth. (Always use caution when working with hot liquids, always vent the lid of the food processor to release pressure caused by the steam.) Set aside.
In a large saucepan or Dutch oven over medium-high heat, add remaining oil. When oil is simmering, add hominy and cook until lightly fried around the edges. Add the tomatillo purée and hot broth. Taste and adjust seasoning with salt and pepper. Bring to a boil and reduce to a simmer, stirring occasionally, until the stew is slightly thickened, 10 to 15 minutes.
Add shredded chicken and cook until just heated through and flavors meld, about 5 minutes. Taste and adjust seasonings with salt and pepper
To serve: Using a ladle, transfer the soup into 4 warmed serving bowls and serve garnished with lime wedges, crema, radish and cabbage.
Mexican Chicken and Hominy Soup
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 6 servings
Ingredients
- 6 cups low-sodium chicken broth, divided
- 1 pound tomatillos, husked, rinsed and halved
- 1 medium yellow onion, chopped into 1-inch pieces
- 2 poblano chiles, cored, seeded and quartered
- 2 green jalapeños, stems removed
- 2 tablespoons vegetable oil, divided
- 2 medium garlic cloves, peeled
- ½ cup chopped cilantro
- 1 (29-ounce) can hominy, drained and rinsed
- 3 cups shredded cooked chicken
- Kosher salt and freshly ground black pepper
- For serving:
- 2 medium limes, cut into wedges
- ¼ cup Mexican crema
- 1 cup thinly sliced radish
- 1 cup thinly sliced cabbage
Procedure
This hearty stew is richly flavored with a purée of tomatillos, chiles, garlic and cilantro blended and cooked to a thick, rich sauce.
Preheat oven to 450°F, with rack placed near the top of the oven.
In a large saucepan over medium heat, add broth. Bring to a simmer, cover and reduce heat to low.
In a large bowl, combine the tomatillos, onion, poblano and jalapeño with 1 teaspoon of oil; toss to coat. Spread ingredients out in a single layer on a foil-lined baking sheet. Roast for 10 to 15 minutes, tossing occasionally, until the vegetables are evenly roasted. When cool enough to handle, peel away any charred or loose pieces of skin from the chiles. (Use gloves, or wash hands thoroughly after handling spicy chiles.)
Transfer roasted vegetables to a food processor. Add garlic and cilantro and pulse until coarsely chopped, scraping down the sides as needed. Add 1 cup of the broth and purée until smooth. (Always use caution when working with hot liquids, always vent the lid of the food processor to release pressure caused by the steam.) Set aside.
In a large saucepan or Dutch oven over medium-high heat, add remaining oil. When oil is simmering, add hominy and cook until lightly fried around the edges. Add the tomatillo purée and hot broth. Taste and adjust seasoning with salt and pepper. Bring to a boil and reduce to a simmer, stirring occasionally, until the stew is slightly thickened, 10 to 15 minutes.
Add shredded chicken and cook until just heated through and flavors meld, about 5 minutes. Taste and adjust seasonings with salt and pepper
To serve: Using a ladle, transfer the soup into 4 warmed serving bowls and serve garnished with lime wedges, crema, radish and cabbage.
Preheat oven to 450°F, with rack placed near the top of the oven.
In a large saucepan over medium heat, add broth. Bring to a simmer, cover and reduce heat to low.
In a large bowl, combine the tomatillos, onion, poblano and jalapeño with 1 teaspoon of oil; toss to coat. Spread ingredients out in a single layer on a foil-lined baking sheet. Roast for 10 to 15 minutes, tossing occasionally, until the vegetables are evenly roasted. When cool enough to handle, peel away any charred or loose pieces of skin from the chiles. (Use gloves, or wash hands thoroughly after handling spicy chiles.)
Transfer roasted vegetables to a food processor. Add garlic and cilantro and pulse until coarsely chopped, scraping down the sides as needed. Add 1 cup of the broth and purée until smooth. (Always use caution when working with hot liquids, always vent the lid of the food processor to release pressure caused by the steam.) Set aside.
In a large saucepan or Dutch oven over medium-high heat, add remaining oil. When oil is simmering, add hominy and cook until lightly fried around the edges. Add the tomatillo purée and hot broth. Taste and adjust seasoning with salt and pepper. Bring to a boil and reduce to a simmer, stirring occasionally, until the stew is slightly thickened, 10 to 15 minutes.
Add shredded chicken and cook until just heated through and flavors meld, about 5 minutes. Taste and adjust seasonings with salt and pepper
To serve: Using a ladle, transfer the soup into 4 warmed serving bowls and serve garnished with lime wedges, crema, radish and cabbage.