Tomatillo Pozole Verde 

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For the Soup:

• 1 bunch cilantro
• 1 small white onion
• 5 garlic cloves
• 1.5 pounds tomatillos, peeled and quartered
• 2 large poblano chiles, halved and seeded
• 1 jalapeño, halved and seeded
• 1 lime, halved
• 5 Tbls MOV Extra Virgin Olive Oil
• Salt (to taste)
• 1-1/2 tsp NHHS Cumin
• 1-1/2 tsp NHHS Oregano
• 1 rotisserie chicken, shredded
• 1 (15-ounce) cans hominy, drained
• 3 cups vegetable broth (store-bought or homemade)

For the Toppings:

• 2 cups shredded green cabbage
• 3  radishes, thinly sliced
• 1 jalapeño, thinly sliced
• 1 lime quartered
• Queso fresco
• Crema or sour cream
• Flaky salt
• Sliced avocado​

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Directions:
​Heat the oven to 475°F
Separate cilantro leaves from thicker stems, set leaves aside for topping.
On a large sheet pan, add the thicker cilantro stems, half of the onion (cut into wedges), 3 whole garlic cloves, tomatillos, poblanos, jalapeño, and lime halves. Drizzle the vegetables with olive oil and sprinkle generously with salt. Toss to coat. Roast for 25–30 minutes until well-browned with liquid still in the pan.
Heat 2 tablespoons olive oil in a large pot over medium heat. Dice the remaining onion and mince remaining garlic. Add to the pot with a pinch of salt, cooking until soft. Stir in cumin and oregano.
Transfer roasted poblanos to a bowl, cover, and let steam. Let the vegetables cool slightly. Squeeze the lime halves over the vegetables, discard peels, and transfer everything (except the poblanos) to a food processor. Pulse until combined but chunky. Add blended mixture, chicken, hominy, broth, and salt to the pot. Bring to a gentle simmer over medium heat.
Peel the skin off the steamed poblanos, roughly chop, and add to the pot. Simmering for 25 mins.

Ladle the pozole into bowls adding your favorite topping.

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