Making Green Chile Chicken Pozole

Hello! In this video, I made some of my Green Chile Chicken Pozole that is perfect for the winter weather coming up. I hope you enjoy and don’t for get to like and subscribe if you haven’t already! Have a blessed day!
Ingredients:
4 bone-in chicken breasts
1 or 2 poblano chili
3 Serrano chili. ( 4 if you like it spicy)
2 jalapeno chili ( 3 if you like it spicy)
1 medium onion
2 cloves garlic
4 large tomatillos or 1 lb
8 Cups or 1 carton of chicken broth
1 bunch cilantro ( about 1 cup)
3 bay leaves
1 Tbsp oregano
1 tsp salt
1 tsp pepper
* 1 tsp cumin optional
8 C White hominy rinsed & drained
Instructions:
Fill a large stock talk with water and broth.
Rough chop all your veggies . ( Except Hominy) Dump vegetables in the pot add your skin on bone in chicken.
Add seasoning and set flame to high until soup starts to boil. Reduce heat to medium low or a slow boil. Cook 40 minutes or until chicken can be easily pierced with a knife.
Remove all chicken pieces with a slotted spoon into another bowl and set aside to cool. Remove all vegetables you can with slotted spoon. Pour broth through a sieve or collander careful to reserve all the broth. You just want to make sure all solids are separated. Remove 3 bay leaves.
In a blender add 1 c of the broth and all the vegetables. Puree until smooth and pour back into stock pot with broth. At this point taste broth and add more salt or pepper to your preference. 1 tsp at a time tasting in between stirs.
Drain and rinse hominy and add 8 cups to pot. ( More if your like me!)
Shred chicken from bone , careful to remove skin and bones. Shred to good bites sized chunks and add back to broth. Boil minimum of 15 minutes. Or 20-30 at low simmer.
Serve with your choice of condiments
Such as :
shredded cabbage,
sliced radishes,
chopped onion
Chopped cilantro
Wedges of lemon or lime
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