Pozole Verde
Feeds 4-6
Ingredients
1.5 lbs tomatillos, husk removed and rinsed
1 bunch cilantro, plus more to garnish if desired
1/4 cup toasted pepitas
1-3 serrano chiles
6-10 cloves of garlic
3 lbs bone in chicken thighs and legs
one 30oz can of maiz pozolero (white hominy), rinsed
3-4 white onions, quartered
to serve
sliced radish
diced white onion
sliced serrano pepper
limes
dried oregano
1 head iceberg lettuce, shredded
cilantro stems
Process
Add rinsed hominy, chicken, chopped onions, and 1/2 bunch of cilantro to a large stock pot. Cover with water, season generously with salt and cook for about 1 hour or until chicken is completely cooked and easily shreds off the bone with a fork.
While the chicken is cooking prepare the salsa. Add 1.5 lbs of washed, chopped tomatillos, 1/2 bunch of cilantro, 1/4 cup pepitas, 1-3 serrano chiles, 1 chopped onion, 6-10 cloves of garlic, salt to taste, 1-2 cup water to a blender (blend in batches if necessary to not overload the blender).
Heat a few tablespoons of oil in a large pan and fry the blended salsa for 15-20 minutes or until the salsa has darkened in color. Taste for seasoning and adjust if desired.
Using a fine mesh strainer, strain the salsa into a bowl and set aside.
Remove cooked chicken and shred the meat with two forks. Strain stock into a clean bowl, reserving the hominy and removing the onions and cilantro. Return reserved liquid to the stock pot along with the strained salsa, shredded chicken meat, and hominy. Continue cooking at low heat for an additional 10 minutes to meld flavors together.
Serve in bowls and top with desired garnishes.