Enjoy making pozole from left over pork or turkey for an easy and comforting meal.
1 tablespoon avocado oil
1 small sweet onion, diced
3 garlic cloves, minced
3 4-ounce cans of diced green chilis
5 cups chicken stock
1 can tomatillos
1 jar of chili verde salsa
2 14-ounce cans of hominy
3 cups of pulled or diced pork, chicken, or turkey
Salt and pepper to taste
Sauté the sweet onion in a stock pot until translucent. Add the garlic and green chilies, and cook together a few additional minutes. Add the chicken stock, tomatillos, and salsa to the mixture. Heat to a simmer for 15 minutes. Using an immersion blender, blend together to a smooth consistency. Use a standard blender as an alternative to an immersion blender, blending in small batches since it is hot.
Add the hominy and the meat, continuing to simmer for 15 more minutes. Season to taste with salt and pepper.
Garnish with sliced avocado, matchstick of radish, sour cream, and lime cilantro. Serve with a warm flour tortilla and enjoy.