Pozole Verde de Pollo

Step 1

Place the chicken breasts, chicken broth, onion quarters, and 4 peeled garlic cloves into a 6-quart pot and bring to a boil over high heat, about 8 minutes, so the chicken cooks through completely.

Step 2

While the chicken cooks, place the tomatillos and jalapeños directly on a baking sheet and set under the broiler on high, about 6 inches from the heat, for 5 minutes until their skins are charred and soft.

Step 3

Remove the chicken from the pot with tongs and place it on a cutting board to cool for 2 minutes until you can touch it comfortably.

Step 4

Using two forks, pull and shred the cooled chicken into bite-sized pieces, breaking it apart along the natural grain until no large chunks remain.

Step 5

Transfer the charred tomatillos and jalapeños to a blender along with the cilantro leaves and 1 cup of the hot broth from the pot, then blend on high for 30 seconds until completely smooth.

Step 6

Pour the green sauce through a fine-mesh strainer into a bowl, pressing gently with the back of a spoon to catch all the liquid while leaving pulp behind.

Step 7

Pour the strained green sauce back into the pot with the remaining broth and shredded chicken, then stir to combine evenly.

Step 8

Add the 2 cans of drained hominy to the pot and stir to combine, then bring to a gentle simmer over medium heat, about 2 minutes, and maintain a light bubble for 10 minutes to meld the flavors.

Step 9

Taste the soup and add salt and pepper a pinch at a time, stirring after each addition until it tastes balanced—you should need about 1 teaspoon of salt total.

Step 10

Ladle the hot pozole into four deep bowls, dividing the broth, chicken, and hominy evenly among them.

Step 11

Top each bowl with a handful of shredded cabbage, a small pile of sliced radishes, and a quarter-cup of crushed tortilla chips or tostadas.

Step 12

Serve each bowl with a lime wedge on the side so diners can squeeze fresh lime juice into their soup just before eating.