Chicken Pozole

• 2 lbs chicken thighs, boneless, skinless and cut into 1/2 inch pieces
• 1/2 onion, quartered
• 3 garlic cloves
• salt
• 4 (15 ounce) cans hominy, drained and rinsed
• For Salsa Verde
• 4 large jalapeno chiles
• 8 large tomatillos, husks removed
• 1/2 cup water
• 2 garlic cloves
• 1/4 white onion
• 3/4 cup chicken broth (from cooking thighs)
• salt
• For Garnish
• 1/4 head red cabbage, thinly sliced
• 8 radishes, chopped
• 8 scallions, sliced
• 2 tablespoons dried oregano
• 2 limes, cut into wedges
• 2 -3 cups corn tostadas or 2 -3 cups tortilla chips

1. Place chicken, onion and garlic in a large pot. Add water and season well with salt. Bring to a boil. Lower heat to medium and simmer for 1 hour. Remove 3/4 cup broth and set aside. When ready to serve, add hominy to pot and simmer 10--15 minutes to heat through.
2. For the Salsa Verde:
3. Place jalapenos and tomatillos in a small pot with just enough water to cover the bottom of the pot, about 1/2 cup. Bring to a boil and cover pot. Lower to a simmer and cook until tomatillos and jalapenos are very soft, about 15 minutes. Remove lid and let simmer 5 minutes until water evaporates. Set aside to cool for 10--15 minutes. Transfer to a food processor or blender. Add garlic, onion, salt and 3/4 cup reserved chicken broth. Blend until smooth. Transfer to small pot and bring to a boil. Simmer 1 minute.
4. To Serve:
5. Ladle soup into bowls and garnish with cabbage, radishes, scallions and oregano. Top.with a couple of spoonfuls of salsa verde. Serve with lime wedges and corn tostadas.

chicken thighs, onion, garlic, salt, hominy, jalapeno chiles, water, garlic, white onion, chicken broth, salt, red cabbage, radishes, scallions, oregano, corn

Taken from www.food.com/recipe/chicken-pozole-533160 (may not work)