Bring a pot of water to boil and add salt/chicken bouillon, half an onion, garlic cloves and bay leaves. Add your chicken. Cover and cook for 30min, remove and shred. Rinse a 110oz can of hominy and let it simmer in the pot of water for 20minutes. In the meantime roast 12 tomatillos, 2 poblano peppers, and 2 jalapeños with a little oil. Once the tomato’s soften and change color they’re ready. Add everything into a blender, including the onion/bayleaves/garlic from the pot that cooked the chicken. Don’t forget to peel and deseed your poblano peppers. Add water, chicken bouillon, cumin, black pepper, cilantro and cloves (optional) and blend until smooth. Add to pot with hominy and add shredded chicken. Let simmer for another 10 minutes.
#pozole #pozoleverde #dinner