Ingredients
One medium onion
Five or six canned tomatillos, drained
Several cloves of garlic, peeled and coarsely chopped
1/4 cup toasted pine nuts or pumpkin seeds
1 or 2 tablespoons canned green chilis, or 1 small jalapeno, with or without seeds (seeds add a LOT of heat)
Kosher salt
Freshly cracked pepper
1 or 2 tablespoons vegetable oil
4-6 cups chicken broth.
1 28oz can of white or golden hominy
3 chayotes, peeled and seeded, diced into 1/2 inch cubes
A few handfuls fresh baby spinach, washed very well.
1/4 cup chopped cilantro
1/4 cup sour cream
queso fresco
Preparation
Place onion, tomatillos, garlic, pinenuts or pumpkin seeds, and canned chilis or jalapeno in a blender. Add about a 1/4 cup of the chicken broth and blend until very smooth. Add a couple good pinches salt and 5 or 6 turns of pepper.
Press mixture through a metal sieve, discard solids.
Heat the vegetable oil in a large pot over medium-high heat. Add the strained tomatillo mixture and cook for about 7 minutes, stirring frequently, until it begins to deepen in color. Add the rest of the chicken broth and the hominy. Turn heat up to high. When the mixture boils, add the chayote and turn down to simmer. Add more broth to completely cover vegetables. Continue cooking 45 minutes to an hour, until the chayote is very soft.
Turn off heat. Add the cilantro, spinach, and sour cream and mix well until the spinach is wilted. Taste and adjust with more salt or pepper. Serve sprinkled with queso fresco and more sour cream.
