Mexican Chicken Pozole VerdeJocelyn Delk Adams of Grandbaby Cakescom recipes
Ingredients
- 2 tomatillos, husked and halved
- 1 half medium onion, quartered
- 1 poblano chile (cored, seeded and quartered)
- 1 jalapeno, seeded and quartered
- 2 large garlic cloves, smashed
- 3 tablespoons cilantro, chopped
- 2 teaspoons vegetable oil
- 3½ cups chicken stock, separated
- pepper
- salt
- 1 cup water
- 2 cooked boneless chicken breasts, shredded
- 2 (15 ounce) cans white hominy, drained
- cilantro
- radishes
- lime wedges
Instructions
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