Name: Smoky Green Chicken Pozole
Cook time: 30
Total time: 45
Yield: 6 - 8 servings
Ingredients: 3/4 pounds tomatillos, husks removed and rinsed; 1 8-ounce poblano pepper, stems and seeds removed, halved; 1 Jalapeño, stems and seeds removed, halved, plus more sliced for serving; 1 small white onion, quartered, (12 ounces); 2 garlic cloves, peeled; 2 tablespoons vegetable oil; 1 1/2 pounds bone-in, skin-on chicken breasts; Kosher salt and freshly ground black pepper; 4 cups Swanson's Chicken Broth; 1/2 tsp. dried oregano; 2 15-ounce cans white hominy, drained; 1 tablespoon mezcal; For serving: diced avocado, shredded green cabbage, thinly sliced radish, fresh cilantro leaves, warm corn tortillas, and lime wedges

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A dash of smoky mezcal adds an unexpected layer of complexity to this Mexican influenced stew. Leave the seeds in the jalapeños if you prefer a spicier stew.

Recipe notes