Ingredients (Serves 10-12)

For the Chicken and Broth:

• 2 lbs chicken thighs or drumsticks (bone-in, skin-on for flavor)
• 1 large onion, quartered
• 5 garlic cloves
• 2 bay leaves
• 1 tsp salt
• 10 cups water

For the Salsa Verde:

• 1 lb tomatillos, husked and rinsed
• 2 poblano peppers, seeded and halved
• 2 jalapeños (adjust to spice preference)
• 1 medium white onion, quartered
• 3 garlic cloves
• 1 cup fresh cilantro
• 1 tsp cumin powder
• 1 tsp oregano
• Salt and pepper to taste

Additional Ingredients:

• 2 (29 oz) cans of hominy, drained and rinsed
• 1 tbsp olive oil
• Juice of 1 lime

Garnishes:

• Shredded cabbage
• Thinly sliced radishes
• Chopped white onion
• Fresh cilantro
• Lime wedges
• Avocado slices
• Tortilla chips

Instructions

Step 1: Prepare the Chicken Broth

1. Place the chicken, onion, garlic, bay leaves, salt, and water into the Platinum 20 QT. Cover with the lid and bring to a boil over medium heat.
2. Once boiling, reduce to low heat and let it simmer for 25-30 minutes until the chicken is cooked through.
3. Remove the chicken, shred it, and set it aside. Strain the broth and return it to the pot. Discard the solids.

Step 2: Make the Salsa Verde

1. In the Platinum 20 QT, heat the tomatillos, poblano peppers, jalapeños, onion, and garlic on the stovetop until they soften and char slightly (about 5-7 minutes). Use the trivet for an easy sauté setup.
2. Blend the charred vegetables with cilantro, cumin, oregano, salt, and pepper until smooth. Adjust seasoning to taste.

Step 3: Combine and Simmer

1. Add the olive oil to the Platinum 20 QT and pour in the blended salsa verde. Cook for 5 minutes to develop the flavors.
2. Add the shredded chicken, broth, and hominy. Simmer uncovered for 20-30 minutes to allow the flavors to meld.
3. Stir in the lime juice before serving.

Step 4: Serve

• Ladle the pozole into bowls and top with shredded cabbage, radishes, onion, cilantro, avocado, and a squeeze of lime. Serve with tortilla chips or warm corn tortillas on the side.