Recipe ⤵️ Pozole Verde (green pozole) just in time for the cold weather 💚🥣 Ingredients: - 1 picnic pack of chicken (bone on legs & thighs) - 2-3 bay leaves - 3-4 pepper corn - 110oz can of canned hominy - 2 head of garlic - 1 white onion - 1 jalapeño - 2-3 serranos - 1 poblano pepper - 7-8 tomatillos - 1/2 tbsp oregano - 1 tbsp chicken bouillon - 1 tsp cumin - 1/2 a bushel of cilantro - 1/2 a bushel of epazote Toppings/sides: - tostadas - shredded cabbage - avocado - jalapeños - limes - chopped cilantro & onions Directions: 1. Bring a large pot of water to a boil over medium heat. Add in 1/2 an onion, bay leaves, peppercorn, a head of garlic. Heavily salt the water before adding in your chicken. 2. Cover and cook for 35-40 mins. Make sure to skim off all the nastiness. 3. Right before (~10 mins) the chicken is done add in your cleaned tomatillos. Cover until they’re finished cooking. 4. While that cooks fry your serranos, jalapeños, and poblanos in a pan with a little oil until they’re developed a nice char. Remove and set aside. 5. When changed color, remove your tomatillos. Set aside. Remove you chicken as well when done. 6. Strain out your broth and add it back into you pot. 7. Remove the skin & bones from your chicken & shred it. 8. Allow your peppers & tomatillos to cool a bit before adding them to a blender with the peppers, cumin, bouillon, oregano, 1/2 an onion, 6 garlic cloves, cilantro, epazote, 1 cup of broth, and 1 tbsp salt. Blend until smooth. 9. Add half a can of your hominy into the pot of broth over medium heat. 10. Add in your chicken, strain in your sauce, adjust any seasonings to you liking and bring to a simmer. 11. Cover & cook for 10-15 mins. 12. Serve & top with desired toppings, and enjoy babe! #pozole #pozoleverde #fallrecipes #mexicanfood #mexicanrecipes #easyrecipes