Smoky Green Chicken Pozole

Ingredients

• 3/4 pounds tomatillos, husks removed and rinsed
• 1 8-ounce poblano pepper, stems and seeds removed, halved
• 1 Jalapeño, stems and seeds removed, halved, plus more sliced for serving
• 1 small white onion, quartered, (12 ounces)
• 2 garlic cloves, peeled
• 2 tablespoons vegetable oil
• 1 1/2 pounds bone-in, skin-on chicken breasts
• Kosher salt and freshly ground black pepper
• 4 cups Swanson's Chicken Broth
• 1/2 tsp. dried oregano
• 2 15-ounce cans white hominy, drained
• 1 tablespoon mezcal
• For serving: diced avocado, shredded green cabbage, thinly sliced radish, fresh cilantro leaves, warm corn tortillas, and lime wedges

Steps

1. Preheat oven to broil with a rack in top third. Arrange tomatillos, poblano peppers, jalapeno peppers, onion, and garlic in a single layer on a rimmed baking sheet. Blister vegetables, turning frequently, until blackened in places but still firm, about 10 minutes.
2. Scrape blistered vegetables and any accumulated juices into food processor and add 1 cup of water. Puree, in batches if necessary, until smooth.
3. In a medium heavy bottomed pot, heat oil over medium-high. Season chicken with salt and pepper and sear, turning to brown all over, about 8 minutes.
4. Pour broth and tomatillo puree over chicken. Add oregano and bring to a boil. Reduce to a gentle simmer and cover. Simmer until chicken is just cooked through, about 10 minutes. Turn off heat. Using tongs or a slotted spoon, remove chicken to a plate and let cool slightly.
5. Discard skin and bones and shred chicken meat. Stir picked chicken back into pot and add the hominy. Bring back to a simmer, to reheat. Stir in mezcal to taste and season with salt and pepper.
6. Ladle hot stew into bowls and garnish with diced avocado, cabbage, radish, cilantro, and jalapeno. Serve with lime wedges. Makes about 9 cups soup.