Start to finish: 1 hour (35 minutes active)
Servings: 4

For the salsa:

8 ounces fresh tomatillos, husked, rinsed and quartered (or cut into sixths, if large)
½ cup coarsely chopped scallion (white and light green part)
½ cup lightly packed cilantro, leaves and stems
1 1/2 tablespoons coarsely chopped serrano (with the ribs and seeds)
2 tablespoons vegetable oil
1 tablespoon fresh lime juice
1 teaspoon minced garlic
¼ teaspoon kosher salt

For the pozole:
1 cup finely chopped onion
2 tablespoons vegetable oil
4 cups chicken broth
3 ½ – 4 cups shredded or cubed rotisserie chicken
one 30-ounce can hominy, rinsed and drained
Kosher salt
shredded sharp cheddar, tortilla chips, lime wedges and fresh cilantro for garnish

Make the salsa: In a food processor combine all the ingredients and pulse until the mixture is almost smooth with some small chunks in it.

Make the pozole: In a large saucepan cook the onion in the oil over medium heat until the onion is softened, about 5 minutes. Add the salsa, bring to a simmer, and cook, stirring occasionally for 10 minutes. Add the broth, bring to a boil and simmer, partially covered for 10 minutes. Add chicken, hominy and salt to taste and cook just until heat through. Ladle into bowls and serve with all the garnishes on the side.