Mexican Chicken Soup with Tomatillos and Hominy
For layers of flavor, we use both whole toasted coriander and cumin seeds for the broth, and ground spices sauteed in with the onions. The soup's heat hinged on the jalapenos. For more heat, use serranos or include the chilies' seeds. If you can’t find fresh tomatillos, you can substitute a can of tomatillos or diced tomatoes, drained. The broth and chicken can be made 1 day ahead and refrigerated separately before proceeding. However, shred the chicken while it's still warm. We liked garnishing the soup with chopped avocado, sliced jalapenos, crumbled queso fresco and fried tortilla strips.
cups low or no-sodium chicken broth
01In a large pot combine the water, broth, quartered onion, cilantro stems, dried chilies, cumin seeds, coriander seeds and 1 teaspoon salt. Cut off and discard the top third of the garlic head, leaving the cloves intact, and add to the pot. Cover and bring to a boil, then simmer for 10 minutes. Add the chicken and return to a boil. Reduce the heat to medium-low and cook partially covered for 30 minutes, maintaining a gentle simmer.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial