Chicken Pozole Verde

Ingredients

• 1.5 lb Chicken thighs
• 1.5 lb Tomatillos
• 2 item Poblano peppers
• 2 can Hominy
• 6 cup Chicken broth
• 0.5 item Green cabbage
• 1 bunch Radishes
• 2 item Lime
• 2.25 tsp Chili powder
• 1.5 tsp Ground cumin
• 1.5 tsp Paprika
• 1.5 tsp Garlic powder
• 1.125 tsp Onion powder
• 0.75 tsp Dried oregano
• 0.375 tsp Cayenne pepper
• 0.75 tsp Kosher salt

Directions

1. Roast or sear tomatillos and poblanos until softened and lightly charred.
2. Blend the roasted vegetables with broth and seasoning until smooth.
3. Simmer chicken in the green broth until tender, then shred it; confirm 165°F in the thickest piece with an instant-read thermometer.
4. Add hominy and return chicken to the pot; simmer until flavors combine.
5. Serve with shredded cabbage, radish, and lime.

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