As Feedfeed’s Test Kitchen Manager, I am often looking to breathe new life into leftovers to create nourishing family meals for the team. Maybe it's my Indian heritage, but I make sure we’re always stocked with cilantro, garlic, chillies and limes in my pantry. So on days we when we are pressed for time and there’s group of hungry staffers scavenging for lunch, I have to think quick to make a simple meal that packs a punch. I gravitate towards big one pot dishes, like soups and stew, that come together in around 30 minutes. Plus I believe there are two kinds of people in the world: those who live for soup and those who don’t. We are soup people at our cores!
The power of chicken soup is unmatched. It can pretty much cure anything from a cold to a hangover and everything in between. When I developed this recipe, I was drawing inspiration from my love of Mexican cuisine in this pozole-adjacent creation. While the traditional pozole verde has oregano, epazote and sunflower seeds, this version keeps it simple focusing on the beauty of acidic tomatillos and toothsome hominy.
One of the best parts about this recipe is that you can add colorful variety of toppings to your bowl. When it comes time to serve, you can put out the soup with bowls of toppings and let your friends or family build their own baller bowl. I set out avocados, cilantro, jalapeños, radishes, limes and cabbage for added texture, acid and heat. Though you do you! Feel free to include beans, fried tortilla strips or whatever your heart desires.
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, thinly sliced
- 1 1/ 2 pounds tomatillos, husked and pureed
- 1 1/ 2 pounds chicken breast, (about 3 large)
- 4 cups chicken stock
- 1 (15 ounce) can hominy, drained
- Kosher salt, to taste
- 1/ 2 cup cilantro, chopped (plus whole leaves for garnish)
- 1 cup savoy cabbage, thinly sliced for garnish
- 2 radishes, thinly sliced for garnish
- 1 avocado, sliced for garnish
- 1 lime, cut into wedges for garnish
- 1 jalapeño, thinly sliced for garnish (optional)
In a medium pot or Dutch oven, heat oil over medium. Add onions and garlic, then cook, covered, until softened, 3-4 minutes.
Add pureed tomatillos, chicken breasts, chicken broth, drained hominy and salt. Bring to a simmer, then cook, covered, until the chicken breast is cooked through and tender, 25-30 minutes.
Using tongs, transfer chicken breasts to a cutting board and shred to bite-sized pieces with 2 forks. Return to pot and cook uncovered for 10 minutes more.
Remove from heat and stir in chopped cilantro, adjust seasoning.
Ladle soup into bowls and garnish with whole cilantro leaves, cabbage, radishes, avocado, lime and jalapeno, then serve.