Pozole verde de pollo 
Cooking Instructions
- 1
Cook the hominy in a pressure cooker with water and a little salt. Cook 1/3 of the hominy at a time for 1 hour each batch, for a total of 3 hours.
- 2
Blend some tomatillos with garlic, onion, green chiles, and cilantro in a blender. Repeat until all are blended.
- 3
Cook the chicken breasts in water with onion, garlic, and chicken bouillon.
- 4
Heat a large pot with oil and pour in the blended sauce.
- 5
Once the hominy is cooked, add all the hominy to the sauce. Season with chicken bouillon powder.
- 6
Remove the chicken breasts, strain the broth, and add the broth to the sauce and hominy. Add a little water if needed.
- 7
Bring to a boil and simmer until well seasoned. Taste and adjust salt if needed.
- 8
Shred the chicken breasts and set aside.
- 9
Serve the pozole in a deep bowl. Add a handful of shredded chicken and top with lettuce, radishes, chopped onion, lime, and oregano. Serve with tostadas topped with sour cream and cheese. 😋
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