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Lunchbreak: Spicy green pozole, prepared by chef Richard Blais from his book, So Good: 100 Recipes from My Kitchen to Yours

Date Added: 5/19/2017    Source:

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  • 5 or 6 tomatillos, husks removed 2 fresh poblano chiles
  • 2 jalapenos
  • 3 Tablespoons olive oil
  • 1 pound boneless, skinless chicken thighs
  • 1 small yellow onion, diced 4 cloves garlic, minced
  • two 15-ounce cans hominy
  • 1 quart chicken stock, preferably homemade
  • Kosher salt and freshly ground black pepper
  • about 1 cup Mexican crema
  • 2 cups shredded green cabbage (you can use red cabbage instead, but the soup is green, so the red veg will interfere with that)
  • 1 cup radishes sliced 1/8 inch thick
  • small handful of fresh cilantro stems and leaves
  • 1 scallion, trimmed and thinly sliced, white and light green parts only
  • 12 to 16 sprigs purslane (optional)
  • 4 to 6 lime wedges

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