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1
Place tomatillos and peppers on cookie sheet and set aside. Take the head of garlic and wrap it up loosely in tin foil and set it on the cookie sheet with the pepper mix. Drizzle a little olive oil over pepper mix and sprinkle with salt, toss to coat. Place under broiler at 400. Let roast while you prepare the rest. Watch it while you cook. You want everything to blacken but not too badly!
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2
In a large pot over medium high heat, place hominy, sofrito, 1/2 the onion, the minced garlic and the beer. Stir this together and let it cook for about five minutes (keep an eye on it, if it gets dry add more beer or some chicken broth)
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3
Pull all meat off of chicken (pour the juice from the chicken into your pot with the hominy)
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4
Chop the meat. You can make this low fat by just using the breast or flavorful by using all meat plus skin! Make sure you pull skin out of soup before serving.
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5
Add meat to soup along with the tomatoes (Rotel or salsa), chicken broth and the Adobo seasoning. Let cook for 10 minutes. Once pepper mix is charred and the garlic is soft take out and chop peppers and squeeze each garlic clove from head. Add to soup. Stir well and cook for 10 minutes. You can cook longer if you want something with more depth.
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6
Serve in bowls. Garnish with the other half of the onion, cilantro, radishes, avocados, sour cream. Squirt lime juice over...salt and pepper to taste.
