1 1/2 lbs. boneless skinless chicken breasts or thighs
8 cups low sodium chicken broth
2 poblano peppers seeded
2 jalapeños seeded
1 lb. tomatillos
salt & pepper to taste
1 bunch cilantro
1 Tbsp. dried Mexican oregano
2 25-oz cans canned hominy, mostly drained
tortilla chips queso fresco, cabbage, radishes, cilantro, avocado or lime juice
Pour chicken broth into a large soup pot and bring to a slow rolling boil. Add the chicken and cook for 15 minutes or until cooked through. Remove and shred.
Meanwhile in a blender, combine peppers, jalapeños, tomatillos, cilantro, oregano and salt and pepper and blend until smooth. Add additional water or chicken broth if it’s too thick to blend.
Spray a pan with cooking spray and add the green salsa from the blender. Simmer on medium heat until it becomes a deep green, for about 8 minutes, stirring occasionally.
Add the green salsa to the chicken broth and stir together. Stir in hominy to the soup and cook for 10 minutes.
Now add the shredded chicken and simmer for an additional 10 minutes. Serve in bowls and add your favorite garnishes.