Pozole Verde from We Are La Cocina by Guadalupe (Lupe) Guerrero

Ingredients

• 4 serrano chiles, stemmed (seeded if you don’t want it too spicy)
• 10 tomatillos, peeled (a little over 1 pound [455 g])
• 4 garlic cloves, peeled
• Salt
• ½ green cabbage, shredded, for serving
• 4 radishes, cut into thin slices, for serving
• 1 teaspoon dried Mexican oregano, for serving
• 2 limes, cut into quarters, for serving
• 8 cups [2 L] chicken stock, or store-bought
• ½ pound [230 g] bacon, cut into small pieces
• 1 medium yellow onion, diced (1 cup [140 g])
• One 30-ounce [860-g] can hominy, rinsed and drained (14 ounces [400 g] drained)
• 1 rotisserie chicken, meat picked off the bone, or the chicken meat from stock
• 1 cup [40 g] chopped cilantro, for serving