Guest Author - Terri Perkins Fulton

Serves 6

For soup:

6 chicken thighs, skinned, with bones
3 cups water
3 cups chicken broth
1 29-ounce can white hominy, drained
Salt to taste
3 medium poblano chiles, stemmed and seeded
1 cup (packed) cilantro, coarsely chopped
1 small onion, chopped
4 cloves garlic, minced

For serving:

1 1/2 cups shredded iceberg lettuce
2-3 serrano chiles, thinly sliced
6 tablespoons (generous) dried oregano
6 lime wedges

Combine the water and chicken broth in a large pot and bring to boil. Add the chicken thighs and reduce heat to simmer. Simmer gently until the thighs are cooked through, about 25 minutes. Remove the chicken thighs (keep broth at same temperature) and shred the meat off the bones into 1-inch pieces. Discard bones. Add the hominy to the broth and simmer until it pops, about ten minutes. Taste the broth and season with salt.

Meanwhile, cut the poblano chiles into chunks and place in a food processor. Add the cilantro, onion and garlic and chop to coarse puree. Return the chicken to the pot and stir in the chile puree. Simmer the soup for about 30 minutes.

To serve, ladle the soup into bowls. Stir about 1/4 cup shredded lettuce, some sliced serrano chiles and a generous tablespoon of dried oregano into each bowl. Top with a squeeze of lime.