Ingredients:
1 pound tomatillos, husks removed, cut in half
1 large onion, quartered
2 jalapeno peppers, halved and seeded
4 garlic cloves, peeled
4 cups water
1 cup reduced-sodium chicken broth
1 whole garlic bulb, loose paper removed, cut in half
5 whole cloves
2 bay leaves
2 boneless skinless chicken breast halves (6 ounces each)
1 pound uncooked chorizo or hot ground sausage
2 cans (15 ounces each) hominy, rinsed and drained
3 teaspoons lime juice, divided
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt, divided
For the Salsa:
1 cup minced fresh cilantro, divided
1 medium mango, peeled and cubed
1 medium ripe avocado, peeled and cubed
5 radishes, chopped
6 cups tortilla chips, for garnish
Directions:
Place the tomatillos, onion, jalapenos and garlic cloves on a greased baking sheet.
Bake at 425 F 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.
Cook 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, the tomatillo mixture and the shredded chicken.
Heat through.
Stir in 1/2 cup cilantro.
For The Salsa:
In a small bowl, combine the mango, avocado, radishes and remaining cilantro, lime juice and salt.
Serve with the soup.
Garnish with chips.
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