Pozole Verde

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

2 Chicken Breasts

5 Slices Bacon Chopped

10 Tomatillos Skin removed and rinsed

4 Cups Chicken Broth from cooking the chicken or store bought.

½ Garlic Head

5 Cloves of Garlic

½ Onion

¼ bunch Cilantro

3 Bay leaves

1 Jalapeno Optional

½ 105 Oz can of Hominy

Salt To taste for cooking chicken and salsa verde

5 Peppercorns

1 tsp dried thyme

1 tsp dried oregano

1 clove

1 cup spinach

½ bunch radish leaves

subheading: Garnishes:

Lettuce Chopped

Radish Sliced

Tortilla Chips

Mexican Crema

Cilantro Chopped

Panela Cheese

Dried Oregano

Salsa verde

Directions at mylatinatable.com

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