Recipe is courtesy of Claire Robinson and Manischewitz broth.
- Cook Time
- Prep Time
- 1 whole chicken cut into 8 pieces
- Manischewitz Kosher Salt and freshly cracked black pepper
- 1 large white onion, finely chopped
- 1 cup botled green salsa
- 4 cup Manischewitz Chicken Broth
- 2 can white hominy, drained and rinsed
- Garnish: radishes, avocado, lettuce, lime (optional)
Preheat oven to 425 degrees F.
Place chicken pieces on a baking sheet fitted with a rack. Season with salt and pepper and roast chicken in oven until coked through about 45 minutes. When cool enough to handle, remove skin and place in a small bowl. Shred the meat and set aside.
In a large pot over moderate heat, add chicken fat and onion and cook until softened, about 6 minutes. Add salsa and cook until fragrant, about 2 minutes. Add the chicken stock and bring up to a boil, reduce heat and simmer for about 20 minutes. Add chicken and hominy and heat through.
In a small saute pan over moderately low heat add reserved chicken skin and cook until really crispy, about 12 to 15 minutes. Remove from pan and chop into thin strips.
Serve soup in bowls garnished with chicken strips.
You can also try using dried hominy, just remember to soak it overnight. You will be surprised at the difference. If you have extra time and tomatillos try making your own green salsa.