Chicken Pozole Verde

Instructions

1. In a large pot, add the chicken, 1/2 onion, 2 cloves garlic, chicken broth, bay leaves, and salt. Bring to a boil, then reduce to a simmer over medium-low heat and cover. Cook for 30 minutes, skimming off any foam, until the meat is tender.
2. Remove the chicken, shred it, and set aside. Discard bay leaves and use a slotted spoon to transfer onions and garlic to a blender.
3. Meanwhile, preheat the broiler and position the oven rack about 6 inches from the heat source. Place the tomatillos, peppers, onion, and garlic with a pinch of salt on a baking sheet lined with foil for easy cleanup and spritz all over with olive oil.
4. Broil for 5-6 minutes, keeping a close eye on them. When the tomatillos and peppers are charred and blistered, and the onion has softened, flip them over and broil for another 3-4 minutes. Remove from the oven once everything is charred and tender.
5. Transfer the broiled vegetables to the blender with fresh cilantro, spinach, cumin and a cup of the broth. Blend until smooth.
6. Add the green sauce, hominy and shredded chicken to the broth. Bring to a simmer and cook for 5 to 10 minutes to meld the flavors. Taste for salt and adjust as needed.
7. Ladle the pozole into large shallow bowls and top with cilantro and optional toppings. Serve with tortilla chips on the side for crunch, if desired.