• Set a large Dutch oven over medium heat. Add the oil to the pot. Add the chopped onion, garlic, and jalapenos. Sauté for 2 minutes.
  2 tablespoons olive oil, 1 medium Vidalia onion, 6-8 medium garlic clove, 2-3 medium jalapeno pepper
• Next, add the chopped chicken broth, tomatillos, salsa verde, green chiles, cumin, salt, and pepper. Bring to a low boil then, cover and reduce the heat to simmer. Simmer for 50 to 60 minutes.
  1 pound tomatillos, 16 ounces salsa verde, 4.5 ounce can green chiles, 1 teaspoon ground cumin, 6 cups chicken broth, ½ to 1 teaspoon salt, ½ to 1 teaspoon black pepper
• Add the chicken to the pot, along with the rinsed hominy and cilantro. Stir to combine. Simmer another 10 to 15 minutes to warm the chicken and hominy. Taste, then add more salt and pepper, if needed. Keep warm until ready to serve.
  3 – 15 ounce cans hominy, 1 medium rotisserie chicken, ½ cup fresh cilantro

To serve:

• Ladle into bowls. Garnish the top with tortilla chips, sliced avocado, lime wedges, and cilantro.