Mexican Chicken and Hominy Soup

surlatable.com

Julie Dewberry Oliver

6 cups low-sodium chicken broth, divided

1 pound tomatillos, husked, rinsed and halved

1 medium yellow onion, chopped into 1-inch pieces

2 poblano chiles, cored, seeded and quartered

2 green jalapeños, stems removed

2 tablespoons vegetable oil, divided

2 medium garlic cloves, peeled

½ cup chopped cilantro

1 (29-ounce) can hominy, drained and rinsed

3 cups shredded cooked chicken

Kosher salt and freshly ground black pepper

subheading: For serving:

2 medium limes, cut into wedges

¼ cup Mexican crema

1 cup thinly sliced radish

1 cup thinly sliced cabbage

Directions at surlatable.com

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