posole with recipe

i got a recipe for posole from gerri after she shared hers with me last week. if i would have died after tasting the delicious yumminess that was this bowl of posole, i would have died happy.
(slight exaggeration. i'm a newlywed. i don't want to die after eating posole.)

posole can be made green. or red. with chicken. or pork. the details are up to you.
i edited gerri's recipe a little, so will share with you my version. i really only changed amounts of the ingredients.

POSOLE
1 large onion, chopped
4 cloves garlic, minced
salt
pepper
8 cups (two containers) chicken stock. or broth. whichever.
2 cans green chili, chopped or diced
2 cups tomatillo sauce
italian seasoning
bay leaf
1 large and 1 small can white hominy
3 chicken breasts, boneless, skinless, sliced in half longways.
garnish

in stock pot, sautee onion and garlic with a little olive oil until soft, about 15 minutes, with a little salt and pepper. add the chicken broth, chili, tomatillo sauce, and seasonings, then simmer for about an hour. or an hour and a half. whatever. take the chicken that has been sliced in half, and season it with cumin, salt, and pepper about 15 minutes before adding to the stock. then add the hominy (drained) and the chicken. poach the chicken in the stock for about 25 minutes. or 35 if you forget about it. take the chicken out and shred it with your fingers or with two forks, then add it back to the pot. warm it all up, and serve.
garnish with chopped cabbage. other garnishes are: chopped turnips, avocado, sour cream, or whatever you want. serve with a flour tortilla.

it is sooo good.