I started by preparing the garnishes - sliced radishes, shredded red cabbage, chopped avacado, chopped cilantro, and sliced limes. Then I processed 10 fresh Tomatillos along with chopped onion, a few sprigs of cilantro, and a few sliced jalapenos in the food processor until it resembled salsa. The next step was to cook the chicken and shred it. I boiled the chicken in the chicken stock
and then shredded it with a fork. Once shredded, I added it back to the stock along with the Tomatillo salsa and a main ingredient of Pozole - Hominy - and let it cook until the flavors blended, about an hour.
Once cooked, it was as simple as dishing it up and topping with the garnishes. Everyone raved. The family agreed that the soup included a lot of complex flavors, there was lots of zip,and they liked how the many flavors worked together with the garnishes. They thought it was going to be super spicy but it turned out to have a tang without being spicy. One person in the family did not like it because they don't particularly like Mexican flavors. Pozole was a big hit.
|Pozole, without garnish|