Mexican Pozole Verde (Green Pozole )

Made it for my husband and I. A half batch is 4 large portions. Don't skip the hominy or be tempted to swap it for corn. It is the hominy and tomatillos that make this taste like green chicken tamales. I skipped making my own pulled chicken and used the wing and drumstick off a rotisserie chicken. I roasted the tomatillos, poblanos, and jalapeño under the broiler. This brought more depth of flavor. Poblano peppers can bring some heat. If you are heat adverse, use green bells and omit the jalapeño. Definitely serve fresh jalapeños as garnish for those who like heat.

Good, but could be improved

The recipe didn’t include authentic methods and the pozole ended up bland, undeveloped, and thin.