POZOLE VERDE/GREEN POZOLE

Pozole Verde/Green Pozole image

Provided by Blanca Fernandez

Number Of Ingredients 14

1 can(s) large homney
2 lb chicken breast
2 lb chicken thighs
2 Tbsp mexican oregano
1 bunch swiss chard
1 lb spinach, fresh
2 tomatillos, peeled washed and crushed
8 jalapenos, fresh, washed
1 bunch green onions,washed, chopped
1 can(s) light beer
5 clove garlic, minced
1/2 bunch cilantro, fresh
2 poblano chiles,cleaned, halved
salt to taste

Steps:

1. In a stock pot boil 2 gallons of water, add chicken, salt (I use a pinch at this point) and add oregano. Lower heat and cook chicken. Once cooked, remove chicken from broth. Keep the broth in the stock pot.
2. In a blender, blend the rest of the ingredients.
3. Add the blended mix to the stock pot and add in the Homney (make sure you give the Homney a rinse prior to throwing it in). Bring the broth to a boil for about 20 -30 minutes. Lower heat to a simmer and add chicken. Let simmer for about 10 minutes. Taste and add more salt if needed. Serve and garnish with fresh cilantro,onion,radish,lemon,salsa,and cabbage.