The Soup Diva

After enjoying the pozole rojo so much a few weeks ago, I decided to develop a verde (green) version, which is traditionally made with chicken instead of pork and bright rather than smoky. It is different enough in ingredients and preparation that it needed its own post. Enjoy!

• 1 lb boneless chicken breast
• 32 oz chicken broth or stock
• 2 cans white hominy
• 1 jar or can green enchilada sauce
• 1/2 cup diced onion (1 medium)
• 1 tbsp olive oil
• 2 tsp cumin
• 1 tsp [Mexican] oregano
• 1 tsp minced or sliced garlic (3-5 cloves)
• 1/2 tsp minced pickled or fresh jalapeno (1 slice – optional)
• salt and black pepper to taste
• lime juice for serving
• Garnishes: cilantro, shredded cabbage, sliced radishes, scallions, sliced jalapeno, avocado, cotija cheese, crema, and/or tostadas/tortilla chips

Saute onion, garlic, and jalapeno (if using) in oil until softened. Add all other ingredients except hominy, reduce heat to medium-low, stir, and cover until chicken is done (30-40 minutes or longer if desired). Remove to a plate and shred. Stir in hominy with liquid, replace chicken, and simmer until ready to serve. Top with a squirt of lime juice and other toppings as desired.