FALL IS HERE!!!!!! Oh man, I love it when the seasons change and I am READY for this one- The season of soup, sweaters, and pumpkin candles. Ahhhh the best. So, for this post I busted out the stock pot and ladle to ring in Autumn’s arrival. The best part about this soup is that it is way easier to make than it tastes. This is by far one of my all-time favorite soups, so comforting and savory. Seriously, you have to make this one.
• • •
You will need:
2 tbs butter or oil divided (I used butter for this, and it’s a huge pot of soup so it’s really not that bad, I promise)
2 chicken breasts (skin on, bone in- about 2 lbs)
1 cup white wine (pinot grigio or sauvignon blanc)
1 32 oz container free-range chicken broth (plus one cup for blending, water is also an option)
3 small onions (roughly chopped, about 2 cups)
2 poblano peppers (roughly chopped about 1 1/2 cups)
1 red jalepeno (half the seeds removed, roughly chopped)
a dozen tomatillos (hulled and quartered, about 5 cups)
3 cloves of garlic (smashed)
1 cup of cilantro (plus extra for after)
1/2 tsp dried oregano
Salt and Pepper
2 15 oz cans hominy (rinsed and drained)
small drizzle of honey (optional)
*** sliced Avocado, cilantro, radishes, lime wedges to serve along side
• • •
In a pot large enough to fit your chicken breasts and enough liquid to cover them heat 1 Tbs of butter or oil over medium-high heat. Salt and pepper your chicken and add to pan (skin side down first) to get a good sear. Once your chicken has seared on one side for about 4 minutes, flip it and sear the other side. Pour in your white wine and reduce to simmer. Let simmer for about 3 minutes and add your chicken stock. It should cover most of your chicken. If it doesn’t, no sweat, just flip it in the middle of your cooking time. Cover your pot and let simmer on low until cooked through, about 25 minutes. When it’s done, transfer to a cutting board and let cool. Reserve cooking liquid.
While your chicken cooks, prepare the rest of your goods. Peel the husks off your tomatillos, give em a good rinse, cut out the tough stem area, and quarter them.
Chop your peppers and onions, and smash your garlic.
In a blender add 1 cup chicken stock (or water if you’d like) and the rest of your ingredients (onions through salt and pepper. DO NOT blend the hominy, it makes it’s big debut later).
Blend until smooth.
In a large sauce pan or stock pot heat your other Tbs of butter/oil over medium-high heat. Pour in your mixture (being careful that it doesn’t spit up at you when it hits the hot oil/butter). Cook over medium-high heat, stirring often, until color deepens (about 12 minutes).
While your mixture cooks, shred your chicken. Remove skin and pull meat apart with two forks.
Once your tomatillo mixture has deepened, pour in your reserved cooking liquid, your chicken, and your hominy- So, ‘all the kids in the pool’ so to speak. >>> Btw if you haven’t cooked with hominy yet, you’re in for a treat. These little puffed corn nuggets almost take on a potato or barley-like consistency and are just amazing! …..And I am aware that the image is a tad blurry, my apologies friends. Maybe I need glasses.
Stir your soup to incorporate and taste. Add salt if needed. Also, if you taste it and you ended up with a more sour batch of tomatillos, OR an extra spicy jalepeno- add in a touch of honey. You can serve immediately or let simmer for a while longer for deeper flavor.
Serve along side sliced radishes, avocado, lime wedges, and cilantro.
Enjoy! (And like I always say- soup is always better the second day, so things are lookin’ up!)
[yumprint-recipe id=’11’]