Pozole Verde

Ingredients

• •9 cups water
• •1 bay leaf
• •1 large onion
• •6 garlic cloves
• •3 pounds chicken thighs
• •1 pound tomatillos
• •2 jalapeño chiles
• •¾ cup cilantro
• •1 teaspoon oregano
• •2 tablespoons olive oil
• •30 oz hominy
• •1 garnishes: radish

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Method

From foodista.com — read the original

1. 1Bring 8 cups water, bay leaf, half of onion, half of garlic, and 1 teaspoon salt to a boil, covered, in a large heavy pot, then reduce heat and simmer 10 minutes.
2. 2Add chicken and poach at a simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes.
3. 3Transfer chicken to a cutting board to cool. Strain the broth and discard the solids. When the chicken cools shred it with a fork.
4. 4Simmer tomatillos and remaining onion in remaining cup water until tender, about 10 minutes.
5. 5Drain vegetables and pure in a blender with jalapeos, 1/4 cup cilantro, oregano, remaining garlic, and 1 1/2 teaspoons salt.
6. 6Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add pure. Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in the chicken broth and meat and simmer 40 minutes
7. 7Serve in large bowls with garnishes.