Created by dienia b on May 4, 2015
Step 1: In a large stock pot, bring the chicken stock and water to a boil.
Step 2: Add the chicken, cover and simmer over very low heat for 2 hours.
Step 3: Transfer the chicken to a plate and shred the meat; discard the bones and skin.
Step 4: In a blender,combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped, scraping down the side.
Step 5: With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.
Step 6: Pour the green sauce into the cooking liquid into stockpot. Add the hominy and bring to a simmer over moderate heat.
Step 7: Add the shredded chicken to the stew, season with pepper and cook 1 more hour
Step 8: Serve the pozole in deep bowls, passing the radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.