Chicken Posole

Easy Chicken Posole
serve with cornbread muffins

2 cups YW Green Salsa
2 tsp cumin
2 teaspoon dried oregano
1 teaspoon black pepper
2 Tablespoon olive oil
2 cup chopped onion
4 garlic cloves, minced
4 cups homemade chicken stock
2 cans white hominy, drained
4 (6-ounce) boneless chicken breast halves
2 Tablespoons lime juice
1/4 cup thinly sliced radishes

1.  Combine salsa,through black pepper in a blender.  process until almost smooth.
2.  Heat a Dutch oven over medium high heat.  Add oil to pan; swirl to coat.  Add onion; cook 4 minutes, stiring occasionally.  Add garlic; saute 30 seconds.  Stir in salsa mixture, stock, and hominy, bring to a boil.  Add chicken to pan; simmer, covered, 10 minutes or until chicken is done.  Place chicken on a  cutting board;  cut into bite-sized pieces.  Return chicken to pan.  Stir in lime juice.  Serve soup and top individual servings with radish slices.  Serve with cornbread muffins.

YW Green Salsa
(2) 28 ounce cans of tomatillos, drained (reserve 1/2 cup juice). (roughly 26-30 tomatillos)
1/2 a bunch of cilantro
1-2 Tablespoons sugar
6 cloves fresh garlic
1/2 cup white onion chopped
1 teaspoon salt
1 fresh lime, squeezed.

Blend all  above ingredients.  Add 1/2 cup reserved juice)