Tomatillo Pozole
Ingredients
- 1 cup dried pozole, soaked overnight and drained
- 2 tablespoons unrefined sea salt
- 2 medium sweet onions, quartered
- 6 garlic cloves, peeled
- 6 poblano chilies
- 2 serrano chilies
- 1 tablespoon olive oil
- 1 cup fresh cilantro, coarsely chopped
- 1 tablespoon epazote (Mexican oregano)
- 6 cups chicken stock
- 2 cups chicken, roasted and pulled
- 4 large radishes, sliced thin
- 2 Limes, quartered
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