Ingredients
Scale
- 1 tablespoon vegetable oil (such as avocado oil)
- 1 large white onion, chopped
- 4 large cloves garlic, coarsely chopped
- 1 pound tomatillos, husks removed, rinsed, and quartered
- 3 jalapeños, seeded and cut into large pieces
- 1 tablespoon dried oregano (ideally Mexican oregano)
- 1 teaspoon ground cumin
- 6 cups chicken broth
- 3 pounds boneless skinless chicken thighs, trimmed
- 1 cup coarsely chopped cilantro leaves and tender stems, plus more for garnish
- 2 (15-ounce) cans hominy, drained and rinsed
- Kosher salt, to taste
- Sliced radishes, for garnish
- Sliced jalapeño, for garnish
- Diced or sliced avocado, for garnish
- Cilantro, for garnish
- Lime wedges, for serving
- Tortilla chips, for serving
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add chopped onion, garlic, tomatillos, and jalapeños; stir for about 10 minutes.
- Pour in chicken broth and bring to a gentle simmer.
- Add chicken thighs and let simmer for 20 minutes until tender.
- Shred the chicken into bite-sized pieces.
- Blend the softened vegetables with cilantro and cooking liquid until smooth.
- Stir blended mixture into pot with shredded chicken and hominy, simmer for 5 minutes.
Notes
Use fresh tomatillos and cilantro for the best flavor.
Adjust the number of jalapeños based on your spice preference.
Allow the chicken to cool slightly before shredding to keep it juicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg