Chicken Posole Verde with Cilantro Chimichurri

countryliving.com

Jim Jacobs

subheading: For Soup:

1 lb. pound tomatillos (about 12), halved and husks discarded

1 onion, chopped

2 large poblano peppers, seeded and chopped

1 jalapeño pepper, seeded and chopped

4 cloves garlic

1 bunch fresh cilantro, stems removed

2 tsp. dried oregano

2 tbsp. olive oil

Kosher salt and freshly ground black pepper

2 (32-ounce) containers chicken stock

2 (15.5-ounce) cans white hominy, rinsed

3 shredded rotisserie chicken

Chopped avocado, sliced radishes, lime wedges, and tortilla chips, for serving

subheading: For Cilantro Chimichurri:

1 bunch chopped fresh cilantro

2 chopped shallots

1 chopped serrano chile

2 tbsp. red wine vinegar

½ tsp. smoked paprika

1 c. olive oil

Kosher salt and freshly ground black pepper

Directions at countryliving.com

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