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:

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