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Chicken Pozole Verde
Roast poblanos, tomatillos and onions first
Ingredients
  • 7 cups chicken stock or low-sodium broth
  • 2 cups water
  • 4 chicken breast halves on the bone, with skin
  • 1 pound tomatillos, husked and halved
  • 1 small onion, quartered
  • 2 poblano chiles, cored, seeded, and quartered
  • 2 jalapeños, seeded and quartered
  • 4 large garlic cloves, smashed
  • ½ cup chopped cilantro
  • 1 tablespoon oregano leaves
  • Kosher s alt
  • Freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 3 (15-ounce) cans of hominy, drained
  • Finely shredded iceberg lettuce, for serving
  • Sliced radishes, for serving
  • Chopped onion, for serving
  • Diced avocado, for serving
  • Sour cream, for serving
  • Tortilla chips, for serving
  • L ime wedges, for serving
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