Roasted Tomatillo and Chicken Chorizo Posole

Instructions

1. 1

   Preheat the oven to 425°F. Place the tomatillos, onion, jalapeños, and garlic cloves on a greased baking sheet. Roast for 25-30 minutes, or until the tomatillos are tender. Allow to cool slightly, then transfer to a food processor and blend until smooth.

2. 2

   In a Dutch oven, bring the water, broth, garlic bulb, cloves, and bay leaves to a boil. Reduce heat and add the chicken breasts. Poach the chicken, uncovered, for 15-20 minutes, or until no longer pink. Remove the chicken and shred it. Strain the broth, discarding the seasonings.

3. 3

   In the same Dutch oven, crumble the chorizo and cook over medium heat for 6-8 minutes, or until fully cooked. Drain the excess fat. Return the strained broth to the Dutch oven and stir in the hominy, 2 teaspoons of lime juice, oregano, cumin, 1/4 teaspoon of salt, the tomatillo mixture, and the shredded chicken. Heat through, then stir in 1/2 cup of the cilantro.

4. 4

   In a small bowl, combine the mango, avocado, radishes, and the remaining cilantro, lime juice, and salt to make the salsa. Serve the posole with the salsa and tortilla chips.