Chile Verde Soup with Chicken and Hominy

Bone chilling cold weather and hot soup have a symbiotic relationship. Therefore I make more soup in winter. A bowl of steaming broth is sheer comfort, a palate pleaser and mostly a creator of body warmth. Today's experiment subscribes to these norms.

I cook chicken in seasoned water, creating the shortcut requisite broth. I broil tomatillos, poblanos, red onions and garlic till slightly charred. The veggies are then blended with cilantro, creating a dense paste. Store bought hominy is rinsed well. This symphony of green is the song of the Southwest, a spoonful at a time.



CHILE VERDE SOUP WITH CHICKEN AND HOMINY
Serves 4-6
DF, GF, WF, EF



1 cup boneless skinless Chicken breast or thighs
5 cups Water
1/2 teaspoon Black Peppercorns
1 Celery rib, cut into large chunks
1+1 tablespoon Olive Oil
1 Red Onion
5-6 Tomatillos
1 large Poblano Chile
2 Garlic cloves
1/2 cup Cilantro plus more to garnish
1 small Onion
1 can Hominy
3/4 teaspoon Kosher Salt
1 Avocado


Chop chicken into bite size pieces. 

Place chicken, water, peppercorns and celery in a saucepan. Bring to a boil, cover pan, lower heat and simmer for 20 minutes. Strain stock and keep aside. You should have 4-5 cups of stock.

Discard peppercorns and celery. Keep chicken aside.

Preheat broiler on high. 

Cut tomatillos in half.

Chop poblano in half. Remove seeds and cut into large pieces.

Roughly chop red onion. 

Peel garlic. 

Place tomatillos, poblanos, red onion and garlic on a baking sheet. Drizzle with 1 tablespoon of olive oil. Mix well and place under broiler. 

Broil for 15-20 minutes, checking often till veggies are slightly charred. Take them out and leave to cool.

Process or blend the cooled veggies with 1/2 cup cilantro till you have a rough paste.

Chop onion into fine dice.

Heat remaining olive oil in a saucepan. 

Add onion and saute till wilted and soft.

Add stock and boiled chicken to pan. Bring to a low boil.

Scoop the chile sauce into the stock. Cook for 5-7 simmering the soup.

Rinse hominy under running water. 

Add hominy to the soup and cook for another 5 minutes

Cut avocado into small chunks.

Serve the soup hot garnished with avocado and fresh cilantro.

Chile verde is so versatile. I've used it with meat, over enchiladas, in dips. This soup is a revelation. Spicy, brothy and full of fresh flavours fron the cilantro and avocado. A surefire keeper in my kitchen! Please don't be green with envy........

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