Posole Verde

Ingredients

• For the Salsa Verde
• 1/4 cup olive oil
• 4-5 tomatillos, shelled and halved
• 1-2 anahimen peppers, halved length wise and seeded
• 1 jalapeño, seeded (optional) and halved length wise
• 1 yellow onion, peeled and quartered
• 5 cloves of garlic, skin intact
• 1 bunch cilantro
• 1/2 teaspoon dried oregano
• a pinches allspice
• juice from 2 limes
• 2 cups Chicken stock (vegetable stock to make it vegan)
• salt and pepper, to taste
• For the Soup
• 1-2 tablespoons olive oil
• 3 cups shredded chicken or pork loin
• 2 cups dry hominy (your choice of color), soaked over night and cooked or 1 25oz can
• 1 yellow onion, diced
• 1 bunch cilantro, minced or torn
• 1 teaspoon dried oregano
• 1 - 1 1/2 cups salsa verde
• 6-8 cups chicken stock
• salt and pepper to taste
• 2-3 limes, cut into wedges (for garnish)
• 1 avocado, cut into preferred size (for garnish)
• 1 head of cabbage, sliced using a mandolin (for garnish)

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