Ingredients
1 pound tomatillos, husked and cut in half1 large onion, quartered2 jalapeno peppers, halved and seeded4 garlic cloves, peeled4 cups water1 cup reduced-sodium chicken broth1 whole garlic bulb, loose paper removed, cut in half crosswise5 whole cloves2 bay leaves2 boneless skinless chicken breast halves (6 ounces each)1 pound uncooked chorizo or bulk spicy pork sausage2 cans (15 ounces each) hominy, rinsed and drained3 teaspoons lime juice, divided1 teaspoon dried oregano1 teaspoon ground cumin1/2 teaspoon salt, divided1 cup minced fresh cilantro, dividedSALSA:1 medium mango, peeled and cubed1 medium ripe avocado, peeled and cubed5 radishes, choppedGARNISH:6 cups tortilla chips
Preparation
Place the tomatillos, onion, jalapenos and garlic cloves on a greased baking sheet. Bake at 425° for 25-30 minutes or until tomatillos are tender. Cool slightly. Transfer to a food processor; cover and process until blended.
In a Dutch oven, bring the water, broth, garlic bulb, cloves and bay leaves to a boil. Reduce heat; add chicken breasts and poach, uncovered, for 15-20 minutes or until no longer pink.
Remove chicken from broth and shred. Strain broth, discarding seasonings. Crumble chorizo into Dutch oven; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Return broth to Dutch oven. Stir in the hominy, 2 teaspoons lime juice, oregano, cumin, 1/4 teaspoon salt, tomatillo mixture and shredded chicken; heat through. Stir in 1/2 cup cilantro.
For salsa, in a small bowl, combine the mango, avocado, radishes and remaining cilantro, lime juice and salt. Serve with soup. Garnish with chips.
