Chicken Pozole Verde Recipe | Umami

Ingredients

• 2 pounds boneless skinless chicken thighs
• 1 pound tomatillos, (husks removed and rinsed)
• 1 large onion, (chopped)
• 3 jalapeño peppers, (halved (seeds removed if you don't want it spicy))
• 2 cloves garlic
• 1 tablespoon dried oregano ((Mexican oregano preferred))
• 1 teaspoon kosher salt
• 6 cups broth ((chicken or vegetable))
• 1 handful cilantro, (stems and leaves)
• 2 (15-ounce) cans white hominy, (drained and rinsed)
• Toppings: lime wedges, sliced radishes, Mexican oregano, thinly shredded cabbage, diced onions, cilantro