2 cups chopped cilantro (leaves and upper stems), plus additional for garnish
juice from 1-2 limes, plus additional slices for serving
Salt to taste
2 cups shredded rotisserie chicken (store bought, or homemade)
1 avocado, diced (for garnish)
Instructions
Heat the olive oil in a large stockpot. Sauté the onion and bell pepper over medium-high heat for 4-5 minutes, until beginning to soften, but not brown. Add the garlic, and sauté for a minute more. Add the tomato and diced tomatillo, the coriander, cumin, and chile powder. Season with a couple pinches of salt, and cook over medium heat until starting to soften, about 4 minutes. Add broth (start with 6 cups, add additional if desired), carrots, and hominy. Add salt to taste. Bring to a boil, then reduce to a simmer for 15-20 minutes, until vegetables are tender.
Remove 1½ cups of the soup to a blender (including some of the solids) . Add the cilantro, and the halved tomatillos. Hold the top of the blender down with a dish towel, and blend until smooth. Stir the tomatillo sauce into the soup. Add the chicken, if using and simmer over low heat for 5 minutes. Season to taste with salt and the juice of 1-2 limes. Serve in bowls topped with avocado and cilantro.
Recipe by Spoon With Me at https://spoonwithme.com/tomatillo-veggie-or-chicken-posole/