Pozole

Ingredients:

• 1 T cumin
• 2 T garlic
• 3 chicken thighs
• 1 lb tomatillos
• 1 onion
• 1 jalapeno
• 1 poblano
• 1 anaheim pepper
• 4-5 C chicken stock
• 2 T dried oregano
• salt
• handful of cilantro
• 2 c hominy

Chop the garlic, onions and peppers. Bring to a boil in a dutch oven along with the chicken, tomatillos, stock, oregano, and salt. Simmer until the chicken and vegetables are done, about 12 minutes.

Strain the mixture. Move the chicken to a bowl; blend the remaining solids along with the cilantro. Heat oil over medium heat; fry the blended solids for 15 seconds, then add the stock. Simmer and add the hominy, then salt to taste. Shred the chicken and add it to the soup.