I do not enjoy radishes and did not eat with them until I learned how to make pozole. It’s a Mexican soup that is now my very favorite comfort food. This recipe isn’t completely authentic, as I’ve adapted it to use shredded chicken and my Instant Pot. You can simplify even more and use a jar of green salsa instead of the tomatillos, chiles, and cilantro. Use other toppings if desired: tomato, avocado, chips, sour cream, etc.
1 T. olive oil
2 cups minced white onion
1 tsp oregano
2 large garlic cloves, minced
6 cups chicken broth
3-4 cups shredded chicken
2 29oz cans hominy, drained and rinsed
6-7 medium tomatillos, husks removed, rinsed and quartered
2 serrano chiles (seeded and deveined for less heat)
1 C. chopped cilantro
Add olive oil to Instant Pot then saute onions till limp. Add oregano and garlic and cook till fragrant. Add the chicken broth and shredded chicken. In a blender combine tomatillos, chiles, cilantro and ½ cup water. Add the blended mixture and the hominy to the soup. Season with salt and pepper. Switch to slow cook mode and let cook for 3-4 hours. If you don’t have time for that, then let it simmer for 30-40 minutes. Serve with radishes, lettuce, oregano, and lime wedges.