Pozole Verde

To a Dutch oven or large stock pot, add chicken pieces and cold water to cover. Over medium-high heat, bring to a boil. Immediately reduce heat to low and skim the foam off the top.

To the pot add onion, garlic, and salt. Simmer gently (bubbles should barely break the surface at irregular intervals) until the chicken is cooked through, at least 1 hour or up to 2 hours. The longer the broth simmers, the more flavor it will have.

Remove chicken from the pot to a rimmed baking sheet or large bowl. Discard any bones. Reserve 4 cups chicken broth and pour through a fine-mesh strainer over a bowl. Set aside and discard the remaining broth or strain and reserve for another use.

In a medium saucepan over medium-high heat, add tomatillos, poblano chile, onion, and garlic, and enough cold water to cover. Bring to a boil, reduce heat, and simmer until tender and cooked through, about 20 to 25 minutes.

Using a slotted spoon, transfer to a molcajete or blender. Add cilantro and grind or process until smooth. Season to taste with salt (I like ½ teaspoon). You'll have about 2 cups sauce.

Return the reserved 4 cups chicken broth to the pot. Add 4 cups water and green sauce. Bring to a boil, then add chicken and hominy. Simmer until heated through, about 10 minutes.

Add salt to taste (I like at least 2 teaspoons salt). Serve with cabbage, lime slices, cilantro, jalapeños, radishes, avocado, and tostadas.