Soups
The Secret Ingredient
Ingredients
- ●19 cups water, divided
- ●2 1/2 pounds bone-in chicken breast
- ●1 large onion, chopped, divided
- ●3 cloves garlic, divided
- ●13 ounces tomatillos, husked and rinsed
- ●1 jalapeño chile, stem removed
- ●1 poblano chile, roasted, peeled and seeded
- ●1 cup chopped fresh cilantro, divided
- ●1/2 MAGGI Chicken Flavor Bouillon Tablet
- ●1 tablespoon canola oil
- ●1 can (29 ounces) hominy, rinsed and drained
- ●1 teaspoon dried Mexican oregano
- ●1/4 teaspoon cumin seeds
- ●1 head iceberg lettuce, shredded
- ●8 radishes, thinly sliced
- ●2 lemons, quartered
Make It
Step 1
Combine 16 cups water, chicken, 1/3 cup onion and 2 cloves garlic in a large stockpot. Cook over medium heat for 35 minutes. Remove from heat; set aside to cool.
Step 2
Remove chicken from stock. Discard bones and skin; shred meat into bite-sized pieces.
Step 3
Strain chicken stock; set aside.
Step 4
Place tomatillos, jalapeño and remaining 3 cups water in medium stockpot. Boil for 10 minutes or until tomatillos darken in color. Discard water.
Step 5
Place 3 cups chicken stock, tomatillos, jalapeño, poblano, 1/3 cup cilantro, 1/3 cup onion, bouillon and remaining garlic clove in blender; cover. Blend until smooth.
Step 6
Heat oil in a large saucepan over medium heat; pour in tomatillo sauce and boil for 15 minutes.
Step 7
Heat remaining chicken stock over medium heat; add hominy. Add oregano and cumin. Boil for 15 minutes; add tomatillo salsa and boil for an additional 15 minutes. Add chicken during the last 5 minutes of boiling time.
Step 8
Serve with shredded lettuce, radish slices, remaining cilantro, remaining chopped onion and lemon juice.
Use turkey breast or pork meat for a variation of this recipe.
