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Description
This weeknight version of the classic Mexican soup is hearty, rich, and easy to customize with aromatic garnishes like radish, avocado, cilantro, and jalapeño. With simplified steps, it's also perfect for making with kids.
Ingredients
US|METRIC
6 SERVINGS
- 3 oz. pumpkin seeds (shelled, 85g; about 1/2 cup)
- 2 1/2 lb. chicken leg quarters (bone-in, from about 3 leg quarters)
- 1 lb. tomatillos (roughly chopped)
- 1 large white onion (roughly chopped)
- 1 jalapeño pepper (stems and seeds removed, roughly chopped, optional)
- 2 poblano peppers (or Anaheim, stems and seeds removed, roughly chopped, see note)
- 6 cups store bought low sodium chicken stock (or homemade)
- 2 Tbsp. dried oregano
- kosher salt
- 1 handful fresh cilantro leaves (and fine stems)
- 28 oz. white hominy (drained)
- diced avocado
- radishes (Diced)
- chiles (Thinly sliced hot, such as serrano or jalapeño)
- fresh cilantro leaves (Chopped)
- white onion (Finely chopped)
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Directions
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat330 |
| % DAILY VALUE |
| Total Fat37g57% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol160mg53% |
| Sodium690mg29% |
| Potassium1050mg30% |
| Protein47g |
| Calories from Fat330 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber8g32% |
| Sugars7g |
| Vitamin A10% |
| Vitamin C25% |
| Calcium8% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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