Ingredients

For the Soup:
1 bunch cilantro
1 small white onion
5 garlic cloves
1.5 pounds tomatillos, peeled and quartered
2 large poblano chiles, halved and seeded
1 jalapeño, halved and seeded
1 lime, halved
5 tablespoons olive oil
Salt (to taste)
1.5 teaspoons ground cumin
1.5 teaspoons dried oregano
1 rotisserie chicken, shredded
1 (15-ounce) cans hominy, drained
3 cups vegetable broth (store-bought or homemade)

For the Toppings:

2 cups shredded green cabbage
3 radishes, thinly sliced
1 jalapeño, thinly sliced
1 lime quartered
Queso fresco
Crema or sour cream
Flaky salt
Sliced avocado

Instructions:
Heat the oven to 475°F

Separate cilantro leaves from thicker stems, set leaves aside for topping.

On a large sheet pan, add the thicker cilantro stems, half of the onion (cut into wedges), 3 whole
garlic cloves, tomatillos, poblanos, jalapeño, and lime halves. Drizzle the vegetables with olive
oil and sprinkle generously with salt. Toss to coat. Roast for 25–30 minutes until well-browned
with liquid still in the pan.

Heat 2 tablespoons olive oil in a large pot over medium heat. Dice the remaining onion and
mince remaining garlic. Add to the pot with a pinch of salt, cooking until soft. Stir in cumin and
oregano.

Transfer roasted poblanos to a bowl, cover, and let steam. Let the vegetables cool slightly.

Squeeze the lime halves over the vegetables, discard peels, and transfer everything (except the
poblanos) to a food processor. Pulse until combined but chunky. Add blended mixture, chicken,
hominy, broth, and salt to the pot. Bring to a gentle simmer over medium heat.

Peel the skin off the steamed poblanos, roughly chop, and add to the pot. Simmering for 25 mins.

Ladle the pozole into bowls adding your favorite topping.