Pozole Verde De Pollo

• 1 ½ quarts chicken stock
• 3 boneless, skinless chicken breasts
• 1 pound tomatillos, husked and quartered
• 3 garlic cloves
• 2 roasted poblano peppers, seeded
• 1 medium yellow onion, quartered
• 1 jalapeno pepper, halved and seeded
• 2 limes, juiced
• 1 bunch cilantro
• 1 (28 ounce) can hominy, drained

Salt and pepper to taste

garnishes

shredded green cabbage

diced onion

minced cilantro

matchstick cut radishes

minced oregano

lime wedges

1. Pour stock into a large pot, season with salt and pepper and simmer. Season chicken with salt and pepper and add chicken breasts and continue to poach until chicken has cooked through, 12 to 15 minutes. Remove chicken from pot and shred once cool enough to handle. Reserve stock.
2. Place tomatillos, garlic, poblano peppers, yellow onion, jalapeno, lime juice, and cilantro into a blender and puree until smooth.
3. Pour mixture into a heavy bottom skillet and simmer for about 20 minutes, stirring occasionally. Season with salt and pepper.
4. Stir puree into reserved stock and simmer.
5. Add shredded chicken and hominy and continue to simmer for about 10 minutes. Adjust seasonings as needed.
6. Serve with array of garnishes.