Pozole Verde

bhg.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

2 pounds bone-in chicken thighs, skinned

12 cups reduced-sodium chicken broth

15 tomatillos, husked and chopped (6 cups)

3 15 ounces cans golden hominy, drained

3 medium onions, chopped (1 ½ cups)

1 bunch cilantro, chopped (1 cup)

4 jalapeño chille peppers, stemmed, seeded if desired, and finely chopped

2 poblano chile peppers, stemmed, seeded if desired, and finely chopped

½ cup orange juice

3 tablespoons honey

1 tablespoon dried Mexican oregano or dried oregano, crushed

1 tablespoon ground cumin

Directions at bhg.com

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