Ingredients

1 tablespoon olive oil

1 onion, chopped

2 poblanos, stemmed and chopped

3 jalapeños, stemmed and chopped

2 ounces pickled serranos, stemmed and choppped

2 cloves garlic

2 cups chicken stock

1 can (16 ounces) Great Northern beans, drained

1 can (16 ounces) Hominy, drained

Pinch of oregano

2 cups cooked shredded chicken

Handful cilantro, chopped

2 scallions, chopped

Crumbled queso fresco

2 limes, juiced

Salt

Preparation

  1. Pour the oil into a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the poblanos, pickled serranos, and 2 of the jalapenos. Cook until the chilies are soft, about another 3 minutes. Add the garlic and cook until fragrant, about another minute. Season the vegetables with a pinch of salt.

  2. Pour in the chicken stock. Add the beans and hominy. Bring to a boil, and then reduce heat to a simmer. Add the oregano and cook for about 20 minutes. During the last five minutes add the shredded chicken.

  3. Scoop the stew into a bowl. Garnish with cilantro, scallions, queso fresco, lime, and the remaining jalapeno. Season with salt to taste.