Pozole Verde

Ingredients

Dried hominy

1 cup

Chicken thighs

1.5 pounds, bone-in and skin-on

Onion

1 medium, chopped

Garlic

3 cloves, minced

Tomatillos

6, husked and quartered

Jalapeno peppers

2, stemmed and seeded

Fresh cilantro

1 cup, chopped

Lime juice

2 tablespoons, freshly squeezed

Salt

1 teaspoon, divided

Black pepper

1/2 teaspoon

Water

8 cups (for soup base)

Tortilla chips

for serving

Avocado

1, sliced for garnish

Radishes

4, thinly sliced for garnish

Instructions

1. Rinse the dried hominy thoroughly and soak it in water overnight to soften. Drain and rinse again before cooking.
2. In a large pot, combine the soaked hominy, chicken thighs, chopped onion, minced garlic, and enough water to cover the ingredients. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low and let it simmer uncovered for about 1.5 hours, or until the hominy is tender and the chicken is cooked through.
4. While the hominy and chicken are cooking, prepare the green sauce. In a blender, combine the tomatillos, jalapeno peppers, chopped cilantro, lime juice, 1/2 teaspoon salt, and black pepper. Blend until the mixture is smooth and vibrant.
5. Once the chicken is done cooking, carefully remove it from the pot and let it cool slightly. Shred the meat using two forks, discarding the bones and skin, then return the shredded chicken to the pot.
6. Add the prepared green sauce to the pot and stir well to combine. Allow the soup to simmer for an additional 30 minutes, allowing the flavors to meld beautifully.
7. Serve the Pozole Verde hot, garnishing each bowl with sliced radishes, fresh avocado, and a handful of crushed tortilla chips for added crunch.