Green Pozole

Ingredients

• 2 (25-ounce) cans Mexican-style hominy, drained and rinsed
• 1 small whole chicken, cut into serving pieces
• 1 head garlic, plus 2 additional peeled garlic cloves
• 10–12 cups water
• ¼ medium white onion, left whole, plus 1 medium white onion, chopped
• 1 pound tomatillos
• 2 serrano peppers
• 1 large bunch cilantro
• 1 tablespoon dried Mexican oregano, plus more for serving
• 1 tablespoon salt, plus more to taste
• 1 head iceberg lettuce head, sliced
• 1 bunch red radishes, sliced
• 3 large avocados
• 5 limes, cut in half
• 16–20 tostada shells

Instructions

1. 1
   In a large pot, combine the hominy, chicken, and whole garlic head. Pour in enough water to cover everything (about 10 cups). Bring to a boil, then reduce the heat and simmer for 40 minutes, or until the chicken is fully cooked. Transfer the chicken to a plate to cool. Remove the garlic head from the broth and squeeze the soft garlic out of their skins and into the broth.
2. 2
   In a blender, combine 1 cup water, the remaining 2 garlic cloves, ¼ onion, tomatillos, serrano peppers, cilantro, oregano, and salt and blend until smooth.
3. 3
   Add the tomatillo mixture to the pot and simmer for 20 minutes over low heat.
4. 4
   Shred the cooked chicken, discarding the skin and bones, and return the meat to the pot. Mix well. Taste and add more salt if needed.
5. 5
   When ready to serve, peel, pit, and slice the avocados.
6. 6
   Serve the pozole in bowls, garnished with the chopped onion, lettuce, radishes, avocado, oregano, and lime halves for squeezing, with tostadas on the side.