My son prefers this pozole to the traditional red one.
tomatillos, peeled washed and crushed
jalapenos, fresh, washed
green onions,washed, chopped
poblano chiles,cleaned, halved
salt to taste
1In a stock pot boil 2 gallons of water, add chicken, salt (I use a pinch at this point) and add oregano. Lower heat and cook chicken. Once cooked, remove chicken from broth. Keep the broth in the stock pot.
2In a blender, blend the rest of the ingredients.
3Add the blended mix to the stock pot and add in the Homney (make sure you give the Homney a rinse prior to throwing it in). Bring the broth to a boil for about 20 -30 minutes. Lower heat to a simmer and add chicken. Let simmer for about 10 minutes. Taste and add more salt if needed. Serve and garnish with fresh cilantro,onion,radish,lemon,salsa,and cabbage.