Mexican Chicken Pozole Verde
"There are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro and green chiles...."
INGREDIENTS
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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 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 jalapeños, 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 and freshly ground black pepper
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1 tablespoon vegetable oil
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Three 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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