Growing up in my house Pozole was a pretty regular meal. My mom used to make it with pork, red chili broth and lots and lots of hominy. It was and is still one of my favorite meals. But a while ago I had a green chili chicken pozole at a restaurant and it was really really yummy although very different from the pozole I was used to. I took some major shortcuts with this recipe, mostly because I couldn’t find tomatillos anywhere! WHY NYC WHY?! Just kidding. So found it in a jar and viola!
Green Chili Chicken Pozole:
- 2 boneless skinless chicken breasts
- 1 cup of chicken stock
- 3 cups of water
- 1 1/2 jars of green salsa
- 2 garlic cloves
- 2 bay leaves
- 1 can of hominy (drained and rinsed)
- 1 tsp of salt
- 1/2 tsp of pepper
- 2 tsp of oregano
Toppings: Avocado, radishes, cilantro, green cabbage, tortilla chips
Cooking: In a big pot add all ingredients and cover. Over medium heat, cook for 25 mins.
Take out the chicken out of the pot and shred it. Put the shredded chicken back in the pot and simmer on low for 5 more mins.