Pozole Verde

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

subheading: STOCK:

subheading: 1:

turkey carcass

subheading: 2:

white onions, unpeeled, quartered

subheading: 8:

garlic cloves

subheading: 4:

celery stalks, chopped

subheading: 2:

large carrots, scrubbed, chopped

subheading: 1:

large bunch mixed hardy herbs (such as marjoram, oregano, and/or thyme)

subheading: 4:

bay leaves

Kosher salt

subheading: HOMINY AND ASSEMBLY:

subheading: 2:

cups dried white or golden hominy, soaked overnight in fridge

subheading: 2:

Tbsp. dried oregano, plus more for serving

subheading: 2:

Tbsp. vegetable oil

white onion, coarsely chopped

subheading: 4:

garlic cloves, smashed

subheading: 1:

cup raw pumpkin seeds (pepitas)

subheading: 4:

whole allspice

subheading: 2:

whole cloves

tsp. cumin seeds

subheading: 1:

lb. tomatillos, husks removed, rinsed, coarsely chopped

subheading: 3 to 5:

serrano chiles, seeds removed if desired

subheading: 1:

cup radish leaves, arugula, spinach, or other greens

Kosher salt

subheading: 8:

radishes, thinly sliced

subheading: 2:

cups shredded iceberg lettuce or green cabbage (optional)

subheading: 1:

cup crushed chicharrones (optional)

cup crushed pequin chiles or crushed red pepper flakes

Lime wedges (for serving)

Directions at bonappetit.com

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