Green Pozole

2 cartons (32 oz) Chicken Broth
1 jar (16 oz) Salsa Verde (medium)
2 cans (15 oz) White Hominy, drained
2 medium onions, chopped
4 cloves garlic, minced
1 bunch cilantro, chopped
2 cups cooked chicken or cooked pork (great for leftovers)
salt & pepper to taste
1 lime, wedged
1 cup shredded raw green cabbage (optional)
1/2 cup cotija cheese (optional)
warm corn torillas (optional)

Add onions to large soup pot and soften/brown slightly over high heat. Add stock, salsa, garlic, and hominy to soup pot. Simmer on medium heat, about 20 min. Add meat. Return to simmer. Simmer about 5 min to heat through. Add salt & pepper to taste. Top bowls with some chopped cilantro. Serve with lime wedge. Optional - Can also top with shredded cabbage & cotija cheese plus serve with torillas.

Recipe submitted by Kimberly Burkard