Mexican Pozole Verde for Weight Loss

1. To the pot add, 11-13 cups of water, 3 bay leaves, 1/2 white onion, salt, and 6-7 garlic cloves. Add the chicken and boil chicken for 30-40 minutes.
2. During the last 10 minutes add the tomatillos into the pot. Remove once they are a dark green.
3. Roast the chiles poblanos using your preferred method. (Air fry at 390° F for 10-12 minutes)
4. Let the poblanos sweat for 10-15 minutes before removing the skin, seeds, and stem.
5. Add the poblano peppers, tomatillos, onion + garlic from the chicken broth to a blender with a large handful of cilantro, jalapeños, spinach, and 1.5 cup broth from the chicken. Add bouillon to taste.
6. Drain and wash hominy.
7. Remove and shred chicken and discard bones and skin.
8. Add the green salsa to the pot and let it simmer for 10 minutes.
9. Add the shredded chicken and hominy into the pot.
10. Mix well, cover, and cook for 15 minutes on low heat. If needed add any additional seasonings.
11. Chop cabbage, onion, and radishes along with any other toppings.
12. Serve pozole and top with 90 grams cabbage, 30 grams onion, 45 grams radishes and lemon juice to taste.