Hominy and shredded chicken give this green pozole a satisfying texture. A blended tomatillo sauce flavors the broth, and crunchy toppings let everyone finish their own bowl.

Ingredients

  • 2–3 lbs chicken (thighs, drumsticks, or breast)
  • 8 cups chicken broth
  • 2 cans (15 oz each) white hominy, drained and rinsed
  • 1 onion, quartered
  • 6 cloves garlic
  • 1 bunch cilantro
  • 1–2 cups roasted green chiles or jalapeños (mild or hot)
  • 1 lb tomatillos, husked and rinsed
  • 1 tsp oregano
  • 1 tsp cumin
  • Salt and pepper to taste
  • 2 bay leaves
  • Diced onion
  • Shredded cabbage
  • Lime wedges
  • Radishes
  • Avocado
  • Cilantro
  • Tortilla chips

Instructions

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Recipes, Soups & Stews
Pages 12