Pozole Verde De Pollo (Green Mexican Hominy and Chicken Soup)

seriouseats.com

Sarah Walker

subheading: For the Soup:

3 ounces pumpkin seeds (85g; about ½ cup)

2 ½ pounds bone-in chicken leg quarters (1.2kg; about 3 leg quarters)

1 pound tomatillos (450g)

1 large white onion, roughly chopped

1 jalapeño pepper, stems and seeds removed, roughly chopped

1 poblano pepper, stems and seeds removed, roughly chopped

1 Anaheim pepper, stems and seeds removed, roughly chopped

6 cups homemade or store-bought low-sodium chicken stock (1.5 liters)

2 tablespoons dried oregano, preferably Mexican (about 8g)

2 sprigs epazote (optional)

Salt

Handful fresh cilantro leaves and fine stems

1 (28-ounce; 800g) can white hominy, drained (see note)

subheading: To Serve:

Diced avocado

Diced radishes

Thinly sliced serrano or jalapeño peppers

Chopped fresh cilantro leaves

Finely chopped white onion

Directions at seriouseats.com

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