Poole Verde

By MissiAnn

Diners, drive ins and dives

Ingredients

• 3 tblsp canola
• 1 chopped onion
• 1 tblsp chopped garlic
• 1 tblsp toasted cumin seeds
• 1/2 tsp anise seeds, ground
• 9 cups chicken stock
• 5 chicken breasts
• 4 Yukon gold potatoes
• 3 cans white hominy
• 2 roasted, peeled and seeded poblano peppers
• 1 chopped jalapeño
• 5 chilies de arbol, seeded
• 3/4 tomatillo, husked and quartered
• 1/2 bunch chopped cilantro
• 1/2 tblsp oregano
• 1/2 tblsp chopped garlic
• S&P
• Sliced avocado and radish slices for garnish
• Grated cheese or quest fresco for topping

Preparation

Step 1

Heat the oil and sauté onions and garlic. Add the cumin and anise. Then add the chicken breasts and stock. Simmer until the chicken is cooked through. Remove and let cool. Add the chopped potatoes and hominy and simmer until they are tender. Shred chicken. Combine the chiles and peppers, the tomatillos, and spices in a blender and whir. Add to stockpot with the chicken and cook till taste is well developed, 10 or so minutes. Serve with garnish and enjoy.