- 7 cups low-sodium chicken broth
- 2 cups water
- 4 skin on, bone in chicken breast halves
- 1 lb tomatillos, husked and halved
- 1 small onion, quartered
- 2 poblano chiles, cored, seeded, and quartered
- 2 jalapenos, seeded and quartered
- 4 cloves garlic smashed
- 1/2 cup chopped fresh cilantro
- 1 Tbsp oregano leaves
- Salt and freshly ground pepper
- 1 Tbsp vegetable oil
- 3 (15 oz) cans hominy rinsed and drained
- Finely shredded lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips, lime wedges, for serving
In a large, enameled cast-iron casserole over high heat, bring chicken broth and water to a boil. Add chicken breasts, skin side down, cover, reduce heat to low, and simmer until tender and cooked, about 25 minutes. Transfer chicken to a plate and shred meat, discarding bones and skin. Skim any fat from cooking liquid and reserve.
In a blender, combine tomatillos, onion, chiles, garlic, cilantro, and oregano. Pulse until coarsely chopped, scraping down sides. With machine on, add 1 cup of cooking liquid and puree until smooth. Season tomatillo puree with salt and pepper.
In a large deep frying pan over medium heat, add oil. When shimmering, add tomatillo puree and cook, stirring occasionally, until sauce turns deep green, about 12 minutes.
Pour green sauce into cooking liquid in casserole. Add hominy and bring to a simmer over medium heat. Add shredded chicken to stew, season with salt and pepper and cook just until heated through. Serve pozole in deep bowls, garnishing with lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges.