Chicken Pozole with Chile Verde

Instructions

1. If adding chicken, shred and set aside.
2. In a small pan start roasting the garlic cloves on medium-low heat until they are golden brown and toasted on the outside but soft in the inside when pressed between two fingers.
3. In a large pot heat olive oil. Add chopped tomatillos, onion, roasted garlic and jalapeños – cook 2-3 minutes until fragrant. Add broth and bring to a low simmer. Cook for about 25 minutes or until the jalapeños are soft enough to easily mash with a spoon or fork.
4. After the veggies and garlic have finished boiling and are now soft and mushy, blend everything well with either a hand blender or by transferring the jalapeños, onion, tomatillo and garlic to a regular blender. You may have to do this step in batches if using a regular blender.
5. Drain and rinse the hominy then pour all the hominy into the soup. Add garlic salt, regular salt, and oregano. Stir well and bring it back to a low simmer. Taste and check to make sure it has enough broth for your liking.
6. If not then add more (one cup at a time) and continue to simmer for another 20-25 minutes.
7. Add the cilantro and shredded chicken. Give everything one more good stir and let it continue cooking just until the chicken is back to the same temperature as the soup. About 5 minutes.
8. Serve hot with a warm tortilla and a lime wedge. I like to top mine with sliced radish, cilantro and a dollop of sour cream.