Green Pozole with Chicken

Green Pozole with Chicken

¼ cup roasted salted pepitas (pumpkin seeds)

3 tablespoons vegetable oil

1 yellow onion, large diced

2 poblano peppers, stemmed, seeded, large diced

2 jalapeno peppers, stemmed, seeded, large diced

3 garlic cloves, chopped fine

kosher salt and freshly ground black pepper, to taste

1 pound tomatillos, cleaned, cut in half

½ cup cilantro leaves and tender stems, roughly chopped

1 tablespoon epazote or oregano, roughly chopped

7 cups chicken stock

1 whole poached chicken

3 cups canned hominy, rinsed and drained

For garnish:

thinly sliced radishes

shredded cabbage

diced avocado

lime wedges

cilantro leaves and tender stems, roughly chopped

crispy tortilla strips or lightly crushed tortilla chips

Grind the pepitas in a spice grinder, set aside. Heat the oil in a large pan and cook the onions, poblanos, jalapenos and garlic until soft, do not get any color on them. Season with salt and pepper, to taste. Working in batches, if necessary, puree the cooked vegetables with the tomatillos, epazote, cilantro and 1-2 cups of the chicken stock. Be careful as hot vegetables will warm the mixture and may cause it to splatter. Pour the puree into a pot over medium heat and cook, stirring constantly, for about 10 minutes.

Add the chicken stock and season with salt and pepper. Bring to a simmer and cook for 20-30 minutes to allow the flavors to develop. Add the pulled chicken, hominy and ground pepitas. Cook for 10-15 more minutes. Taste for seasoning and adjust if needed.

To serve, top generously with your favorite garnishes and enjoy.