Ingredients

• 2 lbs chicken thighs, boneless, skinless and cut into 1/2 inch pieces
• 1/2 onion, quartered
• 3 garlic cloves
• salt
• 4 (15 ounce) cans hominy, drained and rinsed
• 4 large jalapeno chiles
• 8 large tomatillos, husks removed
• 1/2 cup water
• 2 garlic cloves
• 1/4 white onion
• 3/4 cup chicken broth (from cooking thighs)
• salt
• 1/4 head red cabbage, thinly sliced
• 8 radishes, chopped
• 8 scallions, sliced
• 2 tablespoons dried oregano
• 2 limes, cut into wedges
• 2 -3 cups corn tostadas or 2 -3 cups tortilla chips

Instructions

1. Place chicken, onion and garlic in a large pot. Add water and season well with salt. Bring to a boil. Lower heat to medium and simmer for 1 hour. Remove 3/4 cup broth and set aside. When ready to serve, add hominy to pot and simmer 10­-15 minutes to heat through.

2. For the Salsa Verde:.

3. Place jalapenos and tomatillos in a small pot with just enough water to cover the bottom of the pot, about 1/2 cup. Bring to a boil and cover pot. Lower to a simmer and cook until tomatillos and jalapenos are very soft, about 15 minutes. Remove lid and let simmer 5 minutes until water evaporates. Set aside to cool for 10-­15 minutes. Transfer to a food processor or blender. Add garlic, onion, salt and 3/4 cup reserved chicken broth. Blend until smooth. Transfer to small pot and bring to a boil. Simmer 1 minute.

4. To Serve:.

5. Ladle soup into bowls and garnish with cabbage, radishes, scallions and oregano. Top.with a couple of spoonfuls of salsa verde. Serve with lime wedges and corn tostadas.