Chicken Pozole Verde

Husk and halve the tomatillos. Chop the green onion white and light green parts. Mince the garlic. Seed the jalapeño if using and chop. Chop the cilantro. Thinly slice the red onion for garnish.

Heat olive oil in a large pot over medium heat. Add the chopped tomatillos, green onion, garlic, and jalapeño. Cook for 5–7 minutes, stirring occasionally, until tomatillos begin to soften.

Transfer the tomatillo mixture to a blender. Add the cilantro and 1 cup of chicken broth. Blend until smooth. Return the blended sauce to the pot.

Add the remaining chicken broth to the pot with the blended sauce. Stir in the cumin, salt, and black pepper. Place the chicken breast in the pot, submerging it in the liquid.

Bring to a boil over medium-high heat, then reduce heat to low. Simmer uncovered for 35–40 minutes, until the chicken is very tender and cooked through (internal temperature 165°F).

Remove the chicken to a cutting board and let cool for 5 minutes. Shred with two forks or by hand into bite-sized pieces.

Drain and rinse the hominy. Stir the hominy back into the simmering broth. Return the shredded chicken to the pot. Simmer for 10 minutes more until heated through. Taste and adjust salt and pepper.

Toast the corn tortillas in a dry skillet until slightly crispy, or fry in a small amount of oil until golden and drain on paper towels. Break into chips.

Ladle the pozole into shallow bowls. Top each bowl with sliced red onion, tortilla chips, and a lime wedge on the side. Serve hot.