If you are using canned posole (hominy) skip this step: The day before you cook your dried posole, soak them in the fridge, covered with water by at least three inches. The next day, pour the water and posole into a large pot and add more water to cover. Cook them over medium-high heat until they are tender, around two hours, and drain.

To make the chicken broth

Break the chicken into pieces and place in a large pot. Add the water, salt and bring to a boil. If you are preparing the vegetables for the soup at this time, throw in the ends, skins, and trimmings, but if you’re making this ahead of time, don’t worry about it. Lower the heat to a simmer for around an hour. Pull out the chicken pieces with tongs and strain the broth through a fine mesh strainer. Reserve the broth and pull the chicken meat from the bones once it’s cool enough to handle and reserve.

To make the soup

Place the chicken broth in a large pot and bring to a simmer. Bring a separate, large, heavy-bottomed pot to medium heat. Add the oil and after a minute, add the onions. Let them cook until they are just starting to caramelize. Add the garlic and cook another minute more. Add the tomatillos, mild green chile, fire-roasted poblanos, white parts of the spring onions, the cooked posole, and reserved chicken.

Place the parsley and cilantro in a blender, along with 6 cups of the hot chicken broth. Carefully blend until the broth is a bright green. Pour this and the remaining chicken broth into the pot with the posole mixture. Bring this to a simmer, taste, and adjust seasoning as needed.

Ladle into bowls and garnish with jalapeno, the green parts of spring onions and/or avocado. Enjoy!