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Name: Matty Matheson Green Chicken Soup
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: SOUP; 1 whole Chicken divided into 8 parts; 1 whole Green Onion chopped; 1 whole Green Pepper chopped; 1 whole Poblano Pepper chopped; 1 whole Jalapeno Pepper chopped; 1 whole Cabanelle (banana) Pepper chopped; 3 stalks Celery chopped; 4 cloves Garlic; 3 tbsp Canola Oil; 8 whole Tomatillos husked, halved; 5 cups Chicken Stalk; 2 cups Canned Hominy drained, rinsed; Garnish; 1/2 whole White Onion finely chopped; 4 whole Avocado sliced; 4 whole Radishes diced; 1 cup Cilantro chopped; 1 cup Sour Cream

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INGREDIENTS

SOUP
1 whole Chicken ; divided into 8 parts
1 whole Green Onion ; chopped
1 whole Green Pepper ; chopped
1 whole Poblano Pepper ; chopped
1 whole Jalapeno Pepper ; chopped
1 whole Cabanelle (banana) Pepper ; chopped
3 stalks Celery ; chopped
4 cloves Garlic
3 tbsp Canola Oil
8 whole Tomatillos ; husked, halved
5 cups Chicken Stalk
2 cups Canned Hominy ; drained, rinsed
Garnish
1/2 whole White Onion ; finely chopped
4 whole Avocado ; sliced
4 whole Radishes ; diced
1 cup Cilantro ; chopped
1 cup Sour Cream

Servings

INSTRUCTIONS

Place onion, peppers, celery, and garlic in a blender and pulse until smooth. Set aside.

Set oven to broil.

Heat oil over medium-high in a heavy bottom pot or dutch oven.

Season chicken with salt. Place chicken parts in pot and brown, about two minutes per side. Work in batches to avoid crowding the pan.

Meanwhile, place tomatillo halves cut side down in a cast-iron pan. Broil until skins are charred and tomatillos have released their juices, about 5 minutes.

Remove chicken from pot. Add in onion, pepper mixture to the pot. Reduce heat to medium and continue to cook until the mixture becomes golden, about 30 minutes stirring often.

Place the chicken pieces back in the pot along with the tomatillos and all the juices that were released in the pan.

Pour chicken stock into the pot and increase heat to high. Bring to an immediate boil then reduce heat to low and cover. Simmer until chicken is cooked through and tender, about 90 minutes.

Season with salt and pepper. Pour in hominy and stir to warm through.

Divide into bowls and garnish with onion, avocado, radish, cilantro, and sour cream.

NOTES

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Matty Matheson Green Chicken Soup

SOUP 
1 whole Chicken divided into 8 parts
1 whole Green Onion chopped
1 whole Green Pepper chopped
1 whole Poblano Pepper chopped
1 whole Jalapeno Pepper chopped
1 whole Cabanelle (banana) Pepper chopped
3 stalks Celery chopped
4 cloves Garlic 
3 tbsp Canola Oil 
8 whole Tomatillos husked, halved
5 cups Chicken Stalk 
2 cups Canned Hominy drained, rinsed
  Garnish 
1/2 whole White Onion finely chopped
4 whole Avocado sliced
4 whole Radishes diced
1 cup Cilantro chopped
1 cup Sour Cream