Chicken Pozole Verde

Ingredients

• 1 tablespoon vegetable oil (such as avocado oil)
• 1 large white onion (chopped)
• 4 large cloves garlic (coarsely chopped)
• 1 pound tomatillos (husks and stems removed, rinsed and quartered)
• 3 jalapeños (seeded (or leave the seeds for a spicier soup) and cut into large pieces (gloves recommended!))
• 1 tablespoon dried oregano (ideally Mexican oregano)
• 1 teaspoon ground cumin
• 6 cups chicken broth
• 3 pounds boneless skinless chicken thighs (trimmed)
• 1 cup coarsely chopped cilantro (leaves and tender stems, plus more for garnish)
• 2 15-ounce cans hominy (drained and rinsed)
• kosher salt (to taste)
• sliced radishes
• sliced jalapeño
• diced or sliced avocado
• cilantro
• lime wedges
• tortilla chips

Instructions

1. 1

   Heat oil in a large Dutch oven or soup pot over medium heat; add onion, garlic, tomatillos, jalapeños, oregano and cumin; cook and stir until softened, about 10 minutes. Add broth and bring to simmer. Stir chicken thighs into broth and bring back to simmer. Cover and simmer 20 minutes or until chicken is very tender.

2. 2

   Transfer chicken to cutting board and shred into bite-size pieces with 2 forks.

3. 3

   With a slotted spoon, transfer cooked onion, garlic, tomatillos and jalapeños to blender. Add cilantro and 1/2 cup of the cooking liquid and blend until smooth. (I recommend using a kitchen towel instead of a lid to cover blender when blending hot liquids.)

4. 4

   Stir blended tomatillo mixture, shredded chicken and hominy into broth and bring to simmer over medium heat; add salt to taste. Cook and stir until heated through, about 5 minutes. Serve with desired toppings.