OPTIONAL Toppings: Sliced avocado, mexican sour cream, lime wedges, crumbled queso fresco, chopped scallions, toasted pepitas, sliced radishes, chopped cilantro, chopped scallions, shredded cabbage, diced tomatoes, crispy tortilla chips, fresh corn kernels, black beans, hot sauce.
In a large heavy bottomed pot or dutch oven, bring the chicken stock to a boil. Add the chicken breasts, cover and simmer over low heat until they’re tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat, skim the stock, and return chicken back to the stock.
In a blender, combine the halved tomatillos, quartered onion, poblanos and jalapenos, garlic, chopped cilantro adding 1 cup water to get the motor going. Blend until smooth, scraping down sides if necessary.
In a skillet, heat the oil and add 2/3 of the tomatillo puree ( reserving one third – leave in the blender) and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 8-10 minutes.
Pour the cooked tomatillo sauce into the chicken stock pot. Add the 3 cups of the hominy (reserving 1 cup) and bring to a gentle simmer over moderate heat. Season with salt, pepper, coriander and cumin, and cook just until heated through. If you cook this too long, it will begin to loose its vibrant color.
Add the last cup of hominy to the blender with the reserved tomatillo mixture. Blend until smooth, and right before serving add this to the soup- this thickens the soup and also will help keep the soup stay green and bright. Gently warm the soup, but do not boil, or you will loose the lovely color.
Serve the Posole in bowls, along with all the sides, letting people add whatever toppings they want.
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