This is a recipe in my favorite Jewish cook book by Faye Levy. I have made a few changes so here is my version. This is a delicious soup. If you don't like spicy - use regular plain tomatoes without green chiles then add a separate can of green chiles where you can control the amount. They generally are not "hot" but will add a good flavor. You can serve this with packaged tortilla chips but homemade are best. Just cut corn tortillas in strips and fry in hot oil. Salt after removing to paper towels to drain.
1 large onion, diced
1 large poblano pepper, diced
5 or 6 cloves garlic, minced
2 fresh plum tomatoes, diced
1 tomatillo, diced
2 cans hominy, drained and rinsed
3 cans diced tomatoes with green chiles
3 to 4 cups chicken broth
4 lage carrots, diced
1 tsp basil
water (as needed)
salt & pepper to taste
1 cup chopped parsley and/or cilantro, divided
2 bouillon cubes (1 veggie and 1 chicken) - optional
Saute onions, pepper, tomatillo, and carrot until carrot just begins to cook. Add garlic and allow to cook a minute or two. Add fresh tomatoes, 1/2 cup parsley, salt & pepper. Allow to cook so tomatoes will begin to break down and incorporate spices. You can add bayleaf and other spices as desired.
Pour tomatoes into pot, add chicken broth and water if needed to get the ratio of broth to veggies you like. Also add hominy at this time.
Place lid on pot, adjust heat to low and allow to simmer until carrots are tender. Adjust spices as needed.
Just before serving, sprinkle last 1/2 cup of parsley or cilantro and serve with tortilla chips.