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Ingredients
  • 2 tablespoons bacon fat, lard or extra-virgin olive oil
  • 2 large poblano chile peppers, stemmed, seeded and roughly chopped
  • 3 large jalapeño peppers, stemmed, seeded and roughly chopped
  • 1 bunch scallions, roughly chopped, green and white parts separated
  • ½ cup pepitas
  • 4 cloves garlic, lightly crushed
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon allspice berries
  • Kosher salt
  • 7 medium tomatillos, husked, rinsed and roughly chopped
  • 6 cups low-sodium chicken broth
  • 2 15-ounce cans white hominy, drained and rinsed
  • 1 medium bunch cilantro, roughly chopped (about 1 packed cup)
  • ½ rotisserie chicken, skin and bones discarded, meat shredded (about 2 cups)
  • Sliced onion, radishes and avocado, crushed chicharrones, chopped fresh oregano and lime wedges, for serving
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