Green Chicken Pozole

In a large heavy-bottomed pot or dutch oven, bring the chicken stock, salt, coriander, cumin, oregano, epazote, cumin and pepper to a boil. Add the chicken breasts, cover and simmer gently over low heat until they’re tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat, skim the stock, and return the chicken back to the stock.

In a blender, add water, tomatillos, onion, garlic, poblano peppers and jalapeno garlic. Blend until smooth, scraping down sides if necessary. In a large saucepan, heat the olive oil and add all the tomatillo/poblano puree and simmer gently over medium heat, stirring occasionally, until the sauce turns a deep green, about 10-12 minutes.

(no need to rinse it), ladle in 1 cup of chicken broth from the chicken soup pot and set this aside.

Pour the cooked verde sauce into the chicken soup pot. Add 3 cups hominy (save 1 cup for the blender) and gently simmer over medium heat.

To the blender with chicken stock add the cilantro and their tender stems, cover tightly with a lid and kitchen towel, and blend until very smooth. Add the remaining 1 cup of hominy. Blend until creamy and smooth. If you need more liquid, just ladle from the soup pot to get the blender going. Pour this into the soup, pretty close to serving time (to keep it vibrant green!).

Season with salt, pepper and cook on warm just until heated through -do not boil, or you will lose the lovely color. *If soup lacks depth, add more salt and or a couple of chicken bouillon cubes ( or a couple teaspoons of chicken boullion paste or even a splash of soy sauce). TIP: The goal here is to get enough depth in the soup to balance out the tartness from the tomatillos and heat from the chilies.

the Posole in bowls, along with sour cream and any or all of the sides, letting people add whatever toppings they want.