Salsa Verde used to make a Chicken Hominy Soup.

***Ingredients***

**Soup Base**

*1-1/2 lbs boneless skinless chicken breasts

*8 cups chicken broth

*2-25-oz cans canned hominy mostly drained

***Salsa Verde***

*2 poblano peppers seeded

*2 jalapeño peppers seeded

*1 pound tomatillos

*1 bunch cilantro

*1 Tablespoon dried Mexican oregano

*Salt and black pepper to taste

Instructions

Pour chicken broth into large soup pot and bring to a slow rolling boil. Add the chicken and cook for 15 minutes or until cooked through. Remove chicken and shred. Save broth for later step.

***Salsa Verde***

NOTE: +Use raw ingredients and cook off in pan afterwards. OR roast in Air Fryer, then blend and pour into soup base.

In a blender combine peppers, tomatillos, cilantro, oregano, salt and pepper and blend until smooth. Add chicken broth if too thick.

+Spray a pan with cooking oil and add the salsa from the blender. Simmer on medium heat until it becomes a deep green. About 8 minutes. Add the salsa to the chicken broth.

Finish off Soup: Stir in hominy and cook for 10 minutes. Then add shredded chicken and cook another 10 minutes.