Green Pozole with Chicken

I adapted this recipe from an issue of Gourmet some years ago. If you are interested in the original recipe, click HERE. I've made the original recipe exactly as stated and altered it along the way to quicken the cooking time.

Green Pozole with Chicken:

• 2 tbsp. olive oil
• 1/2 onion
• 6 cloves garlic
• 1 lb. tomatillos
• 2 jalapeños
• 1 cup chopped cilantro
• 1/2 cup chopped fresh parsley
• 3 cups chicken broth
• 1 cup shredded chicken
• 2 15oz. cans hominy
• 1 bay leaf

Accompaniments:

• Diced radish
• Diced avocado
• Chopped fresh cilantro
  

1. Roast tomatillos and jalapeños until skins are browned in oven under broiler setting. After roasting, place peppers in plastic bag until skins are loose and peel from pepper. Slice peppers in 1/2, removing ribs and seeds; set aside for later.
2. Dice onion and chop garlic; sauté in 1 tbsp. olive oil in large pot.
3. Place tomatillos, jalapeños, onion, garlic chopped parsley, chopped cilantro into blender and blend until smooth.
4. Heat 1 tbsp. olive oil in large pan and add blended mix. Bring to boil and stir until thickened—about 5 minutes.
5. Add chicken broth, hominy, shredded chicken and bay leaf. Bring to boil and let simmer 1/2 hour. Add in seeds and ribs from reserved jalapeños to desired heat.
   
6. Serve as desired with accompaniments.

Thicken base under moderate heat about 5 minutes.

Serve with radish, avocado and fresh chopped cilantro.

I think this recipe could easily be converted to a vegetarian dish. The flavor is all in the broth and hominy.