Recipe Notes

For the soup:
4 stalks celery, diced
3 large carrots, diced
1 white onion, diced
2 cartons of chicken stock 
2 cups shredded chicken breast ( I used rotisserie )
1.5 cups fresh tomatillo salsa (see recipe below – or you can use pre-made)
1 28 oz. can hominy, drained
sliced avocados
limes
olive oil
salt and pepper, to taste

For the tomatillo salsa:

1 bunch cilantro
8 tomatillos, cut into quarters
2 green heirloom tomatoes
6-8 cloves of garlic, peeled
1 jalapeno
3-4 limes, juiced
1 medium white onion

For the soup:

Sauté your mirepoix (celery, carrots, onions) in a large pot with olive oil, about 5 minutes. Add your chicken stock and bring to a boil, then turn heat down to medium and let it cook until all veggies are soft, about 8-10 mins. 

Add your chicken, can of hominy, and let everything simmer for an additional 20 mins. Right before you are ready to serve stir in your tomatillo salsa. Season with salt and pepper. Garnish will sliced avocado and a squeeze of fresh lime.

For the tomatillo salsa:

Throw ingredients in a blender and puree until smooth. Season with salt and pepper to taste.