POZOLE VERDE DE POLO SOUP

A green Mexican style chicken soup with hominy in a tasty

tomatillo chicken broth is just what the

the weather ordered.

Rain Rain and more Rain!

Start off with...

1 pound Tomatillos

2 Jalapeños

2 Poblano Chilies

Remove skin on the Tomatillos. Slice the Green Chiles and remove seeds.

Roast the vegetables in a 450 degree oven for about 25 minutes till 

they are lightly charred black.

For the Poblano Chiles roast them over your open flame on

your stove top till charred black. Cool and peal 

skin right off with a rag.

Chop up one onion and press six garlic cloves.

Heat oil in a large sauce pan over medium heat and add onions. Cook till tender.

Toss in the garlic and 2 teaspoons of Cumin. 

Cook until fragrant about a minute.

Perfect.

Chop up two whole Roast Chickens.

Pour up 7 cups of Chicken Broth.

Chicken Broth into the pot.

All the chicken into the pot and let simmer while you make the Verde Sauce.

Chop up about a 1/2 cup of Cilantro.

Chop up your roasted Poblano Peppers and Jalapeños.

Toss the peppers & cilantro into a blender with 

some of the chicken broth.

Tumble into the blender all your roasted Tomatillos.

Puree Away.

We Have Verde Sauce!

Mix all the Verde Sauce into the soup.

Simmer.

This looks fabulous already but not done yet :)

Squeeze in 2 tablespoons of lime juice into the pot.

Grab two cups of canned Hominy.

I used Juanita's Mexican Style Hominy.

Hominy is a dried corn. It make for an excellent alternative for

potatoes, beans, ect. especially in soups like this.

Toss in the Hominy.

Sprinkle in 2 teaspoons of Oregano and

Salt & Pepper to taste.

Pozole Verde de Polo Soup is just

Packed With Flavor :)

The fun part of this soup of course the topping / garnishes that 

you serve it with. I like it with extra cilantro, lime wedge,

avocado, queso fresco and radish.

Have a sip this will warm you right up.

Enjoy!

P.S.

The weather inspired me to make my

"Pozole Verde de Polo Soup"

Cold, Foggy and Wet on Belvedere Island.