Ingredients

2 pound boneless skinless chicken breast
1 pound tomatillos peeled and washed
1 large yellow onion coarsely chopped
3 jalapenos sliced with the seeds removed
3 cloves garlic whole
1 tablespoon dried oregano
2 teaspoons cumin
2 teaspoons salt
1 teaspoon pepper
6 cups chicken broth
2 15 ounce cans white hominy
⅓ cup cilantro

Topping:
Shredded cabbage
Lime wedges
Sliced radishes
Cilantro

Directions

In a large stock pot add in the chicken breasts, tomatillos, onion, jalapenos, garlic, oregano, cumin, salt, pepper and chicken broth, bring to a rolling boil on high heat. Reduce the heat to low and cover the pot. Simmer for 35-45 minutes, or until the chicken is tender and shreds easily.

Remove the chicken from the pot and, using two forks, shred it on a cutting board and set aside.

Remove the tomatillos, onions, jalapenos, garlic, and ½ cup of the liquid from the pot and add them to a blender with the cilantro. Blend until it is smooth and pour it, along with the shredded chicken and cans of hominy into the pot.

Simmer everything together for an additional 10-15 minutes uncovered.

To serve, pour the Pozole into bowls and top with finely shredded cabbage, lime wedges, sliced radishes, and cilantro.