Green Chicken Pozole

• 1 whole chicken
• 1 (32 ounce) can chicken broth
• 1 (32 ounce) can white hominy
• 3 medium onions, chopped fine
• 1 bunch cilantro, chopped fine
• 6 -7 cloves garlic, whole
• 2 -3 pork chops
• salt and pepper
• garlic salt
• 2 (14 ounce) cans Las Palmas Green Chili Sauce or (14 ounce) cans El Torito Enchilada Green Chili Sauce
• 1 (8 ounce) can El Patio jalapeno chili sauce (for extra heat) (optional)
• Menudo Spice Mix (if you can find it) (optional)
• Topping:
• oregano, course
• cilantro, chopped
• onion, chopped
• lemon, sliced

1. Boil chicken and pork together for about 1 hour in water.
2. While it's cooking put 2 chopped onions and whole garlic clove.
3. Skim off fat about every 15-20 minutes.
4. Add chili and let cook another 15 minutes.
5. Add 1 onion and bunch of cilantro, menudo mix, can of chicken broth, hominy and continue to cook for at least 0.5 hour.
6. When served, crush oregano, cilantro, onion and squeeze lemon to taste.

chicken, chicken broth, white hominy, onions, cilantro, garlic, pork chops, salt, garlic, green chili sauce, chili sauce, mix, topping, oregano, cilantro, onion, lemon

Taken from www.food.com/recipe/green-chicken-pozole-8545 (may not work)