- 1 tbsp extra virgin olive oil
- 5 medium tomatillos, paper layer removed, stems discarded, roughly chopped
- 1 large red onion, peeled and roughly chopped
- 2 jalapenos, seeds and stem removed, roughly chopped
- 1/2 bunch cilantro, stems and leaves
- 3–4 limes, juiced
- 1 25-oz can of hominy, drain and rinsed
- 4 C chicken stock
- Sea salt
- Freshly ground black pepper
- Optional: lime, radish, scallion, queso fresco, avocado, cilantro, crispy tortilla strips
Preheat the oven to 450ºF. In a large mixing bowl, toss the tomatillo, onion, and jalapenos with olive oil to coat. Season with sea salt.
Pour the vegetables on to a baking sheet and cook in the oven for 18-20 minutes or until the veggies start to become soft and slightly golden. Transfer the veggies to a Vitamix or other powerful blender. Add the cilantro.
Next, add 1 C chicken stock. Puree until the mixture is smooth and creamy in consistency. Be very careful when blending any hot ingredients in a blender. The lid must allow for the hot air to escape or it will explode!
Pour the mixture, the remaining chicken stock, and the lime juice into a medium-sized pot. Add the hominy. Bring to a boil and then reduce heat to a simmer and cook for 10 minutes. Taste and season the soup with sea salt. I also use black pepper but that is totally up to you.
Gather and prep your garnishes while the soup is cooking. Some of my favorites are avocado, radish, scallion, and crispy tortilla strips. To make the crispy tortilla strips, I cut 1 inch thin pieces of corn tortilla and fry them in a little organic canola oil until firm and golden. Strain on a paper towel to remove excess oil and season with sea salt. When you are ready, top your soup with the garnishes of your choice.