Green Pozole

I love this soup so much! Mexican food is one of my favorite cuisines and a good soup just hits the spot. Using the Mexican flavor profile is the perfect way to make soup a bit sexier. Whenever I travel to Mexico, I feel like I am surrounded by people who know how to enjoy life. It’s the perfect balance of color, music and joy, built upon land that was home to a highly refined, ancient culture. An advanced civilization that built mind-blowing pyramids, tracked the stars and were generally fascinating.

Hominy is a type of maize, a rare ingredient that you don’t often come across. It’s reminds me of popcorn. I like eating things that make you think, rather than having the same ingredients over and over again. This is a soup for all seasons and is very pretty to look at.

Ingredients

• Ghee

• Yellow onion x 1

• Tomatillos x 1 lb

• Poblano chili x 2

• Jalapeno chili x 2

• Garlic cloves x 4

• Mexican oregano x 1 teaspoon

• Spinach x 2 handfuls

• Cilantro x 1/2 cup

• Bone broth x 9 cups

• Chicken thighs, bone and skin off, x 8 each

• Hominy x 3 15 oz cans

• Watermelon radishes x 2

• Cherry tomatoes x 1 cup

• Limes x 3

• Avocado x 2

• Extra cilantro

• Extra Jalapeno

• Sour cream

Instructions

SERVES 6  |  COOKTIME: 90 MINUTES

In a soup pot, add the bone broth and chicken. Slowly bring to a simmer and cook for about 30 minutes, until the chicken is soft and easy to shred.

Whilst that’s cooking away, clean the tomatillos, chop into quarters. Quarter the onion. De-seed and chop up the jalapeno and poblano chili. On a medium high heat, throw these onto a skillet and roast until lightly charred, this adds depth of flavor.

Place all these into a blender and add the garlic, mexican oregano, cilantro and spinach. Blend until smooth, it should look like an electric green smooth soup. Add some bone broth from the pot if it needs some help blending, about 1 cup.

Once it’s smooth, in another pot, melt some ghee on a medium high heat. Once its melted, add the contents of the blender into the pot. Stir until the mixture is cooked. It should have an extraordinary aroma, you should be able to tell when the onions are no longer raw just from smelling it. This should take about 15 minutes.

During these 15 minutes, you can gather the chicken out of the pot and shred it with two spoons. And run the broth through a strainer to remove any scum and make it pure again.

Add the chicken back into the broth, add the hominy and then pour in the green mixture. Keep warm on a low heat.

Mandonline the radishes and put them in ice water, this keeps them crunchy and gets rid of their stink. Slice up all the toppings in a way you like. Spoon the soup into bowls, decorate with your toppings and feast!