Chicken Pozole Verde

Step 1Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Cook 1 large yellow onion, finely chopped, and 6 garlic cloves, thinly sliced, seasoning with kosher salt and stirring occasionally, until very tender, 12–15 minutes. Add 2 tsp. ground coriander, 1 tsp. ground cumin, and ½ tsp. dried oregano, preferably Mexican, and cook, stirring constantly, until very fragrant, about 1 minute.Step 2Place one 3½–4-lb. whole chicken in pot and pour in 12 cups water. Bring to a simmer and cook chicken, uncovered and reducing heat as needed to maintain a very gentle simmer (and turning once or twice if it isn’t completely submerged), until cooked through and legs wiggle easily in their joints, 40–50 minutes.Step 3Meanwhile, preheat oven to 425°. Spread out 4 poblano chiles, 2 Cubanelle peppers or 2 more poblano chiles, 3 serrano chiles, and 1½ lb. tomatillos, husks removed, rinsed, on a large rimmed baking sheet. Roast, tossing once or twice, until chiles and peppers are browned and collapsing and tomatillos are tender, 30–40 minutes. Let cool.Step 4Transfer chicken to a cutting board; set broth in pot aside. Let chicken sit until cool enough to handle. Pull meat from bones and shred into bite-size pieces; discard chicken skin and bones.Step 5Split open chiles and peppers; remove stems and seeds and discard. Remove any skin that can be easily peeled off and discard. Transfer chiles and peppers to a blender and add tomatillos; reserve baking sheet. Blend until smooth. Stir chile purée into reserved broth and bring to a simmer. Reserve blender.Step 6Spread out two 15-oz. cans golden or white hominy, rinsed, in an even layer on reserved baking sheet and roast, tossing halfway through, until very fragrant and hominy around edges of baking sheet are just beginning to brown, 12–18 minutes. Scrape into pot with broth.Step 7Season broth with salt and freshly ground black pepper and simmer, uncovered, until flavors come together and broth is rich tasting, about 20 minutes. Ladle ½ cup broth into reserved blender. Add 2 cups cilantro leaves with tender stems and purée until smooth and very bright green, at least 1 minute. Add chicken to broth and cook until heated through, then stir in cilantro purée. Taste posole and season with more salt if needed.Step 8Divide posole among bowls. Top with ½ small red onion, thinly sliced, and more cilantro leaves and dried oregano. Serve with lime wedges for squeezing over.Do Ahead: Chicken can be cooked 3 days ahead. Let cool in broth; cover and chill.Editor’s note: This recipe was first published in 2017 as ‘Posole Verde With Chicken’; it has been updated for style. Head this way for more hearty soup recipes from Epicurious →