Start by boiling the chicken breasts in the chicken broth.

While the chicken is boiling, start boiling the tomatillos & jalapenos until tender. Place in blender with garlic, cilantro & salt & about 1/2 cup of the water used to boil the tomatillos. Blend until liquified.

Slice up onion, radishes & cabbage. The chix should be done boiling. Shred chix & place back into the broth. Add hominy & sliced onion to the chix & broth. Boil for 15 mins.

Then add salsa verde thats in the blender to the pot of chix & hominy. Add oregano & Stir to mix well. Cook for another 15 mins.

When serving put a little shredded cabbage & sliced radishes on your pozole & eat with tortilla chips. Enjoy!