Chicken Posole (Pozole) Verde Soup

• 8 cups Warm Chicken Stock
• 1 Yellow Onion, Diced
• 4 Tomatillos, Husked And Quartered
• 1 Serrano Pepper, Seeds And Stem Removed, Chopped
• 1 Tablespoon Mexican Oregano
• 1 Tablespoon Honey
• 1-1/2 teaspoon Ground Cumin
• 3 cloves Garlic, Chopped
• 1/4 cups Fresh Cilantro, Chopped
• Salt And Black Pepper
• 1 Tablespoon Olive Oil
• 2 Tablespoons Orange Juice
• 1 teaspoon Lime Juice
• 1 can (4 Oz. Size) Diced Green Chiles
• 2 cans (15 Oz. Size) Hominy, Drained And Rinsed
• 2 cups Fully-cooked Shredded Chicken Breast
• Sliced Radishes, Sliced Avocado, Sour Cream, Chopped Cilantro (for Serving)

1. In a blender, combine 3/4 cup of the warm chicken stock, 1/2 of the diced yellow onion, tomatillos, serrano, Mexican oregano, honey, cumin, garlic, and cilantro. Season with a dash of salt and pepper. Blend until completely smooth. Set aside.
2. In a large Dutch oven, add the olive oil and heat over medium heat. Add the remaining 1/2 of the onion and saute until tender, about 5-6 minutes. Add the blended tomatillo sauce and bring to a simmer. Cook until reduced by half.
3. Add the remaining chicken stock, orange juice, lime juice, green chilies and hominy. Bring to a boil and then reduce heat to a simmer. Cook for 20 minutes, and then add the chicken. Cook for an additional 5 minutes. Adjust seasoning to taste.
4. Serve hot with sliced radish, avocado, sour cream and cilantro.
5. Note: Throw another serrano or two into the tomatillo sauce for more heat.

chicken, yellow onion, serrano pepper, oregano, honey, ground cumin, garlic, ubc, salt, olive oil, orange juice, lime juice, green chiles, hominy, chicken, avocado

Taken from tastykitchen.com/recipes/soups/chicken-posole-pozole-verde-soup/ (may not work)