1½ lb. tomatillos, husked, rinsed and halved
6 poblano chiles
½ c. cilantro, stems removed
1 (28-ounce can) white hominy, thoroughly rinsed
1 large onion, chopped
4 garlic cloves, minced
2 tsp. ground coriander
2 tsp. ground cumin
1 tsp. Mexican oregano
3 lb. boneless skinless chicken
2 tsp. salt
2 tsp. freshly ground pepper
Green cabbage, shredded, for garnish
Radishes, thinly sliced, for garnish
Additional cilantro, for garnish
Lime wedges, for garnish
Preheat oven to 425 degrees Fahrenheit. Line 2 baking sheets with foil.
Place the tomatillos, poblano chiles and jalapeno on one baking sheet, and spread out the hominy on the other. Place both baking sheets in the oven.
— Cook the hominy for 18-20 minutes or until lightly browned. Set aside.
— Cook the tomatillos and chiles for 40-45 minutes, or until tender and blistered at the edges. Set aside.
Meanwhile, place the olive oil in a large pot. Add the onion and garlic and sauté until the onion is soft and turns translucent. Add the coriander, cumin, oregano, chicken and 11 cups of water. Bring the mixture to a boil over medium high heat and then reduce heat to medium low and cook until the chicken is tender. Remove the chicken and set aside. Salt and pepper the cooking liquid.
Remove stems and seeds from the poblanos and jalapeno. Transfer the tomatillos, poblanos, jalapeno, cilantro and 1 c. broth from cooking the chicken to a blender. Puree until smooth, then pour this mixture back into the remaining broth and stir to combine.
Shred the chicken and return it to the pot. Add the toasted hominy. Adjust seasonings. Serve the soup warm, with the garnishes.