The soup is very simple to make and all the steps are easy, but some are more time consuming than others… Don’t let those steps scare you, because taking shortcuts will sacrifice some of the taste. The extra time to make freshly cooked hominy and freshly made salsa verde is well worth the effort.
you will need:
1-2 tbsp. olive oil
3 cups shredded chicken or pork loin
2 cups dry hominy (your choice of color), soaked over night and cooked or 1 25oz can
1 yellow onion, chopped
1 bunch cilantro, roughly chopped
1 tsp. dried oregano
6-8 cups chicken stock, room temp
1 - 1 1/2 cup salsa verde, homemade or canned
Salt and pepper to taste
Using a large heavy bottomed pot, heat the oil over a medium high flame. When the oil is hot, easily sliding along the bottom of the pan, add in the onions and lightly season with salt, pepper and oregano. Cook for about 5 minutes, stirring occasionally to prevent burning, before adding the chicken and hominy.
Stir in the salsa verde and fresh cilantro.
Pour in the chicken stock and bring the soup to a steady simmer. Cook for at least 20 minutes or until the soup has slightly reduced, concentrating the flavors.
Season with more salt and pepper if needed
Can be made serval days in advance.
Serve hot, garnished with fresh cilantro, thinly sliced cabbage and or avocado - Enjoy!