Pozole: Chicken, Tomatillo and Hominy Stew with Peppers

• 6 cups chicken or vegetable stock
• 4 boneless, skinless chicken breasts or thighs
• 1 lb tomatillos, husked and quartered
• 1 small white onion quartered
• 2 poblano chiles, cored, seeded and quartered
• 2 jalapenos, cored, seeded and quartered
• 4 large cloves garlic smashed
• 1 Tbsp fresh oregano leaves
• 1/2 cup cilantro
• Salt & pepper to taste
• 1 Tbsp vegetable oil
• 3 15 oz cans hominy, drained (find in the International section or Latin grocery stores)
• Radish, sliced, for serving
• Onion or scallion, sliced for serving
• Avocado, diced for serving
• Sour cream, for serving
• Tortilla chips, for serving
• Lime wedges, for serving

Heat stock in large pot to gentle simmr. Add chicken and allow to cook gently until cooked through, about 20 mins. Remove chicken from stock and allow to cool. Shred chicken.

Meanwhile place tomatillos, onion, pepper, garlic, oregano, cilantro in food processor and pulse a few times. After chicken cooks add 1 cup chicken cooking liquid to pot and pulse again. Mixture should remain slightly chunkly.

Heat oil in large skillet and add vegetable mixture. Cook over moderate heat until it turns a deep green about 10-15 minutes.

Add vegetable mixture to stock, add hominy. Bring to simmer over moderate heat. Add shredded chicken, season to taste with salt and pepper. Add water or stock as neede for desired thickness.

Serve, allowing people to garnish as desired.

Makes 4 servings.