Heidi Swansons Green Pozole

Ingredients

• 8 ounces (225 grams) dried pozole (whole dried hominy)
• Fine-grain sea salt
• 2 medium white onions, quartered
• 7 medium cloves garlic
• 4 tiny tomatillos, paper skins removed, rinsed
• 4 poblano chiles
• 2 serrano chiles
• 2 cups (2 ounces or 60 grams) coarsely chopped cilantro leaves and stems
• 1 tablespoon dried Mexican oregano
• 5 to 6 cups (1.2 to 1.5 liters) water or broth reserved from cooking pozole, or good-tasting vegetable broth
• Tortilla chips, toasted pepitas, queso freso or feta, avocado, and/or freshly cracked black pepper, to serve

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