Chicken Pozole Verde

Instructions

1. 1

   Sauté the diced onion, diced poblano and garlic in a little oil in a large pot over medium heat for 5 minutes.

2. 2

   Add the chicken thighs, broth, salsa verde and oregano. Bring to a boil, then cover and simmer 20 minutes until the chicken is cooked through.

3. 3

   Lift out the chicken, shred it with two forks and return it to the pot with the drained, rinsed hominy. Simmer 5 more minutes and season with salt.

4. 4

   Ladle into bowls and let everyone add shredded cabbage, sliced radishes and a squeeze of lime.

5. 5

   Leftovers taste even better the next day and freeze well for up to 3 months.