Posole With Garnishes

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Whole Living


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1 teaspoon extra-virgin olive oil

1 medium-size yellow onion, diced (about 1 1/2 cups)

2 medium-size garlic cloves

1 1/2 teaspoons cumin

1 teaspoon kosher salt

One 16-ounce can hominy, drained

1 small jalapeno pepper

1 pound tomatillos, diced (about 3 cups)

2 bunches Swiss chard, coarsely chopped (about 26 ounces)

4 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned

2 bay leaves

8 radishes, very thinly sliced

2 jalapeno peppers, very thinly sliced

1 small avocado, peeled, halved, pitted, and quartered

8 scallions, very thinly sliced

2 tablespoons sour cream

2 limes, quartered

Chile de arbol powder

8 sprigs of fresh cilantro, coarsely chopped

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