pozole verde (mexican chicken soup)

Ingredients For pozole verde (mexican chicken soup)

• STEP ONE
• 4 lb

  chicken breasts, boneless and skinless or thighs, chopped into bite-sized chunks
• 3 can

  mexican style hominy with juices
• 3 md

  carrots, chopped
• 3 stalk

  celery stalks, chopped
• 1 lg

  white onions quartered with bloom and stem intact
• 6-10 clove

  fresh garlic, sliced
• 1 bunch

  cilantro, fresh (don't chop, just wash and bind)
• 4 Tbsp

  better than bouillon, chicken (important brand)
• 2 md

  jalapeno peppers, de-seeded and chopped
• 1 Tbsp

  whole cumin seed
• 1 dash

  sea salt to taste
• STEP TWO
• 6-8 lg

  tomatillos, fresh
• 1 lg

  while onion, chopped
• 1 md

  jalapenos, fresh,; deseeded
• 1 bunch

  cilantro, fresh, (no major stems)
• TOPPINGS - IMPORTANT! DON'T SKIMP!
• 1 bunch

  scallions, chopped
• 1 pt

  sour cream
• 4-5 md

  avocados, chopped
• 1 bag

  pork rinds, broken
• 4 lg

  limes (to squeeze over soup as desired)
• jalapeno peppers, chopped as desired