Instructions

De-husk and wash the tomatillos and give them a good rinse. Put the tomatillos in a roasting pan along with the poblano and the bell pepper and roast it all in the oven (400F) for 30 minutes.

Blend onion, jalapeno, garlic cloves, salt and cilantro, adding enough chicken stock to make a smooth paste.

When the tomatillos, bell peppers and poblano are roasted, de-stem and de-seed everything. Remove the charred skin from the bell peppers.

Add the tomatillos, bell pepper and poblano to the blender and blend well.

Add some olive oil to a heavy bottomed pot over medium heat. Add the mixture from the blender and cook for a few minutes, stirring regularly.

Drain and rinse the hominy and add it to the green sauce along with 4 cups stock. Season to taste.

Bring this mixture to a simmer for 10-15 minutes. Chill, then blend to a completely smooth soup. It is unlikely to need sieving - should be smooth.

Garnish and serve.