Chicken Pozole Verde

Directions

• To make the broth, in a large pot, pour in 2 1/2 quarts of water. Place in the chicken thighs, white onion, garlic head, bay leaves, Mexican oregano, and salt. Bring to a gentle boil, then reduce to a simmer. Skim off any impurities that rise to the surface, then cover and let simmer for 1 hour.
• While the broth simmers, prepare the salsa verde. Preheat the oven to 400°F. Arrange the poblano chiles, tomatillos, and jalapeño on a foil-lined baking sheet and lightly drizzle with oil.
• When the broth has about 20 minutes left, transfer the vegetables to the oven and roast until lightly charred, 20–25 minutes total, turning them halfway through for even roasting.
• When the broth is done simmering, remove the chicken and vegetables. Reserve 1 onion half and 2 garlic cloves for the salsa verde. Discard the remaining onion half, garlic head, and bay leaves. Set the chicken aside to cool slightly.
• Remove the roasted vegetables from the oven and wrap the poblano chiles in foil to steam for a few minutes, making the skins easier to peel.
• In the meantime, separate the meat from the chicken thighs, discarding the skin and bones. Shred the meat and set aside.
• Peel the skins from the poblanos, then add them to a blender along with the tomatillos, jalapeño, reserved onion and garlic, salt, oregano, and cilantro. Blend until smooth.
• Heat oil in a large skillet over medium heat. Pour in the salsa verde and cook for about 2-3 minutes, until slightly darkened.
• Add the shredded chicken back to the broth, along with the drained hominy and cooked salsa verde. Bring everything to a simmer, then cover and cook for 30 minutes.
• Ladle into bowls, then top with your choice of garnishes.