Ingredients
1tbspolive oil
1small yellow onion,peeled and diced
1largepoblano pepper,cored and diced
3cloves garlic,minced
12ozgreen chiles,Old El Paso diced
6cupschicken stock
28ozwhite hominy,drained and rinsed
3cupscooked chicken,shredded
2tspground cumin
1tspsalt,to taste
Preparation
Heat oil in a large stockpot over medium-high heat.
Add onion and poblano peppers and saute for 5 minutes, or until the onion is soft and translucent.
Add the garlic and saute for an additional minute, stirring occasionally.
Add the diced green chiles, chicken stock, hominy, chicken, cumin, and salt, and stir to combine.
Continue heating until the soup reaches a simmer.
Reduce heat to medium-low and simmer for at least 5 minutes. Taste, and season with extra salt and pepper if needed.
Serve warm, topped with avocados, lemon wedges, and other desired garnishes.
