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Ingredients

• 7 cups  chicken stock or low-sodium broth
• 2 cups  water
• 4   chicken breast halves on the bone, with skin
• 1 pound  tomatillos, husked and halved
• 1   small onion, quartered
• 2   poblano chiles, cored, seeded, and quartered
• 2   jalapenos, seeded and quartered
• 4   large garlic cloves, smashed
• 1/2 cup  chopped cilantro
• 1 tablespoon  oregano leaves
•   Salt and freshly ground black pepper
• 1 tablespoon  vegetable oil
• 3 15-ounce  cans of hominy, drained
•   Finely shredded iceberg lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips, and lime wedges, for serving

Description

There Are Many Variations On Pozole, A Traditional Hominy-based Mexican Stew Closely Associated With The Pacific-coast State Of Guerrero. Anya Von Bremzen's Version, A Green Pozole, Derives Much Of Its Flavor From Tangy Ingredients Like Tomatillos, Ci

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