Mexican Chicken Pozole Verde
INGREDIENTS
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Serves: 6 to 8
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7 cups chicken stock or low-sodium broth
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2 cups water
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4 chicken breast halves on the bone, with skin
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1/2 tablespoon olive oil
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1 pound tomatillos, husked and halved
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1 small onion, quartered
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2 poblano chiles, cored, seeded, and quartered
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2 jalapenos, seeded and quartered
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4 large garlic cloves, smashed
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1/2 cup chopped cilantro
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1 tablespoon oregano leaves
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Salt
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Freshly ground black pepper
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1 tablespoon vegetable oil
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3 15-ounce cans of hominy, drained
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Finely shredded iceberg lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips, and lime wedges, for serving
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