Posole Verde With Roasted Chicken

• 1 whole chicken, roasted
• 1 tablespoon butter
• 8 cups chicken stock or low-sodium broth
• 2 pounds tomatillos, husked and halved
• 1 small onion, quartered
• 2 poblano chiles-cored, seeded and diced
• 2 jalapenos, seeded and diced
• 4 large garlic cloves, smashed
• 1/2 cup chopped cilantro
• Salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• Finely shredded cabbage, sliced radishes, chopped onion, diced
• avocado, queso fresco, corn tortillas, and lime wedges, for serving
• 1 28 ounce can white hominy, rinsed

1. Preheat oven to 350 degrees. Rinse chicken and throughly dry. Melt 1 T of butter and coat chicken and brush all over and cover with salt and pepper. Roast for 1 hour and 30 min. Remove and allow to cool and shred meat into separate bowl, discard bones and skin.
2. Preheat oven to 350 degrees. Rinse chicken and throughly dry. Melt 1 T of butter and coat chicken and brush all over and cover with salt and pepper. Roast for 1 hour and 30 min. Remove and allow to cool and shred meat into separate bowl, discard bones and skin.
3. In a large, dutch oven, heat 1 T of vegetable oil until hot. Add onion, poblanos, and jalapenos. Add oregano, cilantro, salt, and pepper. Cook until soft and chiles have a little "char" on skin.
4. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes, Add chicken broth and hominy. Season with salt and pepper.
5. Add the shredded chicken to the stew and cook just until heated through.
6. Serve the posole in deep bowls, passing the cabbage, radishes, onion, avocado, queso fresco, corn tortillas and lime wedges at the table.

chicken, butter, chicken, onion, jalapeufos, garlic, cilantro, salt, vegetable oil, cabbage, avocado, white hominy

Taken from food52.com/recipes/39538-posole-verde-with-roasted-chicken (may not work)