Verde Tortilla Soup
Adapted from a recipe shared by my mom’s friend Carol O’Donnell.
- 3 lbs. boneless, skinless chicken thighs cubed and trimmed of fat
- 4-6 garlic cloves minced
- 1 large white onion chopped
- 2-3 poblano peppers, chopped
- 1.9 lb. can of hominy drained and rinsed
- 1.9 lb can of tomatillos, drained and crushed (or, of tomatillos are in season, you can roast your own fresh in the oven at 425 for 20-30 minutes)
- 2 cans chicken broth
- 1 T chili powder
- 1 tsp ground cumin
- 1 tsp oregano
- Salt and pepper to taste
- 5 corn tortillas, sliced into strips and deep fried in canola oil until golden
- 4 scallions, finely chopped
- 5 sprigs cilantro, finely chopped
- Sour cream to taste
Brown the chicken lightly in batches in avocado oil (or vegetable oil). Sauté the garlic in the chicken fat until it just begins to color. Add the onions and peppers and sauté lightly. Add all the rest of the ingredients. Simmer on low for 2-3 hours. Taste for salt. Serve with crisp tortilla strips, chopped scallions, cilantro and sour cream.
