Pozole Verde

Ingredients

• 9 cups water
• 1 bay leaf
• 1 large white onion, halved and thinly sliced
• 6 garlic cloves, chopped
• 3 pounds skinless boneless chicken thighs (you can use breast if you want / less flavor though)
• 1 pound tomatillos, husked
• 2 fresh jalapeño chiles, quartered
• 3/4 cup chopped fresh cilantro
• 1 teaspoon dried oregano (preferably Mexican)
• 2 tablespoons olive oil
• 2 (15-oz) cans white hominy, rinsed and drained
• Garnishes: sliced radish, sliced avocado, sliced jalapeno, c

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