Warm up your soul with Pozole Verde | Tex-Mex Queen

Baby, it’s cold outside. What better way to warm up than a fresh, zesty and hearty Pozole Verde. Vianney shows us how she nestles in for the winter with a winter favorite, Chicken Pozole Verde.
INSTRUCTIONS
Serves 6
4 pounds boneless skinless chicken breasts
1 pound tomatillos, husks removed and rinsed
1 large onion, halved
1 jalapeño or 2 serranos, halved
2 cloves garlic
1 bay leaf
1 tablespoon oregano
1 teaspoon kosher salt
2 teaspoon pepper
Water, to fill pot
1 bunch cilantro, coarsely chopped
2 (15-ounce) cans white hominy, drained and rinsed
To serve: tostadas, limes, cabbage, salsa,
DIRECTIONS
In a large pot add chicken, tomatillos, onion, chiles, garlic, bay leaf, oregano, water, and salt.
Bring to a boil, reduce heat, cover and simmer for 30-45 minutes or until chicken is fork tender.
With tongs remove chicken, shred with two forks.
To a blender using a large, slotted spoon, add tomatillos, onions, chiles, garlic and some of the broth and cilantro. Blend until smooth, taste and add additional salt if needed.
Pour the blended sauce into the pot, add hominy and shredded chicken.
Simmer for 15 minutes. Taste and adjust seasoning.
Serve warm.