GREEN CHILE CHICKEN POZOLE

• 6 oz white dry hominy
• 1⁄4 of a sweet white onion (cut in half)
• 2 garlic cloves (crushed)
• 1 tbs Mexican dry oregano
• 1 lb. boneless/skinless chicken thighs
• 2 lbs. fresh anaheim green chiles
• 1⁄2 of a sweet white onion (diced)
• 2 garlic cloves (minced)

Garnishing Ingredients

• 1⁄2 of a small cabbage head (finely shredded)
• Sliced radishes
• Lime wedges
• Cilantro sprigs
• Sliced avocado
• Tortilla strips

Other kitchen staples

• Kosher Salt
• Black pepper
• High heat cooking oil (avocado is a favorite)

1. Day Before – Soak hominy overnight in a glass bowl.
2. Day of cooking – Drain hominy and add to a large pot. Refill with fresh water up to one inch above the hominy.
3. Add 3 tbs kosher salt, 1⁄4 of a white onion, 2 crushed garlic cloves. Bring hominy to a boil, reduce heat to medium low and gently simmer for about 2 hours, or until the hominy is soft to the bite and no longer starchy. Once fully cooked, drain hominy and set aside.
4. While hominy is simmering, toast the Anaheim chiles on the grill until the skin is charred. PRO TIP: once green chile is toasted, place them inside a gallon sized zip lock bag and seal. Let them rest for approx: 20 minutes. The steam will help the skin separate from the chiles. This will make step 5 much easier!
5. Using gloves, peel chiles and remove seeds and stems, the skin should come off easily.
6. Finely dice the green chiles and set aside.
7. Dice 1⁄2 of a white onion, and mince the garlic cloves, set aside.
8. Season thighs liberally with salt and pepper, and dry oregano. Grill until chicken thighs are golden brown. Remove from heat and set aside in a separate bowl.
9. Heat about 2 tbs of oil in your FINEX 5 Qt. Dutch Oven. Add diced onion, minced garlic, and diced chile into the pot. Sauté for about 10 minutes.
10. Add chicken back into Dutch oven, add drained hominy.
11. Add 5-6 cups of water and stir.
12. Simmer gently for about 30 minutes. Season with salt to taste.