Chicken Posole Verde

1 Tbsp. oil
1 onion, diced
6 cloves garlic, minced
2 tsp. cumin
6 cups chicken broth
2 cups Los Chileros White Corn Posole, soaked in cold water overnight
3 lbs. chicken (whole or legs/thighs etc.)
2 tsp. Mexican oregano
1 lb. tomatillos
2 jalapenos, cut in half, seeds removed
1 cup Santa Fe Ole Roasted Hatch Green Chile
1/2 cup cilantro, coarsely chopped
juice of 1 lime
salt and pepper to taste

Heat the oil in a large saucepan over medium-high heat. Add onion and cook until tender 3-5 minutes
Add garlic and cumin, continuing to cook until fragrant, about 1 minute
Add broth, chicken, oregano and hominy. Bring to a boil and reduce to a simmer
Cover and simmer until the hominy is tender, about 2 hours
Meanwhile, roast the tomatillos and jalapenos under the broiler until they are lightly charred
Add to a blender and puree with the cilantro and some of the cooking broth
Add puree back into the soup and remove the chicken and allow it to cool
Shred chicken and mix it back into the soup. Add lime juice and salt and pepper to taste

Click here for Los Chileros White Corn Posole

Click here for Santa Fe Ole Roasted Hatch Green Chile