POZOLE VERDE (MEXICAN CHICKEN SOUP)

Pozole Verde (Mexican Chicken Soup) image

Provided by Dietricha Durtschi

Time 12h

Number Of Ingredients 24

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STEP ONE
4 lb chicken breasts, boneless and skinless or thighs, chopped into bite-sized chunks
3 can(s) mexican style hominy with juices
3 medium carrots, chopped
3 stalk(s) celery stalks, chopped
1 large 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 medium jalapeno peppers, de-seeded and chopped
1 Tbsp whole cumin seed
1 dash(es) sea salt to taste
STEP TWO
6-8 large tomatillos, fresh
1 large while onion, chopped
1 medium 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 medium avocados, chopped
1 bag(s) pork rinds, broken
4 large limes (to squeeze over soup as desired)
jalapeno peppers, chopped as desired

Steps:

1. Combine STEP ONE ingredients in large crock-pot with water covering ingredients, about one half to three quarters of crock pot space. Cook on low for 6-8 hours. I love to put this on overnight and do step two in the morning before work or church.
2. After 6-8 hours, remove cilantro from crock-pot and discard.
3. Put STEP TWO ingredients in large saucepan with just enough water to cover. Cook only until tomatillos change color. When finished, drain and put in blender and puree.
4. Add puree to crock-pot and cook on low an additional 4 hours.
5. When soup is done, add toppings as desired and enjoy!