Green Chicken Pozole

For a slightly healthier version you can use chicken breast only with no skin. Also a common side is tostadas and/or avocado

Ingredients

• 1 large can hominy
• 4 to 5 pounds chicken (breast, thighs, drumsticks)
• 10 cloves garlic, divided
• 2 pounds tomatillos
• 1 1/2 white onions
• 1 to 3 Serrano peppers (more for spicy preference)
• 2 bunches cilantro
• 1/3 cup pepitas (pumpkin seeds)
• 1 iceberg lettuce (shredded)
• 1 bunch radishes finely sliced
• 8 to 10 limes
• Dry oregano leaves

Instructions

1. Rinse hominy well until the water runs clear and place in the pot.
2. Place your chicken in the pot with the hominy and cover with water...enough to barely cover everything.
3. Add 5 minced garlic cloves, half an onion (roughly chopped) into water and add 1 tablespoon salt. Let it come to a boil and simmer for about an hour.
4. Meanwhile, place remaining 5 cloves garlic, white onion, tomatillos, serrano peppers, cilantro and pepitas into a blender and blend until smooth. Add to pot and continue cooking for another 20 to 30 minutes. Adjust salt as you go.
5. Top with oregano, shredded lettuce, chopped onion, lime juice and sliced radishes to serve.

Attribution

Photo credit: neeta_lind / CC BY