Cooking Instructions
Step 1
To make the salsa verde, add the
Tomatillos (1 can)
,
White Onion (1)
,
Fresh Cilantro (1 bunch)
,
Serrano Chilis (2)
,
Garlic (4 cloves)
,
Mexican Oregano (1 tsp)
, and
Salt (1/2 tsp)
into the bowl of a blender or food processor. Pulse until pureed.
Step 2
In a heavy-bottomed soup pot over medium-high heat, cook the mixture until it goes from bright green to olive green, 5-10 minutes.
Step 3
Add the
Chicken Stock (6 cups)
along with the
White Hominy (2 cans)
. Cook for 10 minutes, stirring occasionally.
Step 4
Add the
Rotisserie Chicken (1)
and cook for an additional 5 minutes.
Step 5
Serve warm with
Tortilla Chips (to taste)
on the side, garnished with
Iceberg Lettuce (1/2 head)
,
Avocados (2)
,
Radishes (1 bunch)
, onion, cilantro, and
Mexican Crema (to taste)
. Finish with the juice from a
Lime Wedges (2)
and serve.
