Pozole Verde

🥘 Ingredients

• Anaheim pepper (stems and seeds removed, roughly chopped)
  1
• avocado (diced)
• chicken leg quarters
  40 oz
• cilantro (chopped fresh leaves)
• cilantro (fresh leaves and fine stems)
  1 handful
• dried oregano
  2 tbsp
• epazote sprigs
  2
• jalapeño pepper (stems and seeds removed, roughly chopped)
  1
• low-sodium chicken stock
  6 c
• poblano pepper (stems and seeds removed, roughly chopped)
  1
• pumpkin seeds
  3 oz
• radishes (diced)
• salt
• serrano peppers OR jalapeño peppers (thinly sliced)
• tomatillos
  1 lb
• white hominy (drained)
  1 28-ounce can
• white onion (finely chopped)
• white onion (roughly chopped)
  1 large

🍳 Cookware

• dutch oven
• fine mesh strainer
• blender

1. 1

   Heat pumpkin seeds in a dutch oven over medium-high heat, stirring constantly, until they start to pop and smell nutty.

   pumpkin seeds: 3 oz
2. 2

   ⏱️ 4 minutes
3. 3

   Transfer the pumpkin seeds to a bowl and set aside.
4. 4

   Add chicken leg quarters , tomatillos , white onion (roughly chopped) , jalapeño pepper (stems and seeds removed, roughly chopped) , poblano pepper (stems and seeds removed, roughly chopped) , Anaheim pepper (stems and seeds removed, roughly chopped) , low-sodium chicken stock , dried oregano , epazote sprigs , and salt to the dutch oven.

   chicken leg quarters: 40 oz, tomatillos: 1 lb, white onion (roughly chopped): 1 large, 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): 1, low-sodium chicken stock: 6 c, dried oregano: 2 tbsp, epazote sprigs: 2, salt
5. 5

   Bring to a boil over high heat then reduce to a bare simmer.
6. 6

   Cook, stirring occasionally, until the chicken and vegetables are completely tender.
7. 7

   ⏱️ 40 minutes
8. 8

   Transfer the chicken to a large plate or bowl and set aside.
9. 9

   Discard the epazote sprigs.
10. 10

    Strain the broth through a fine mesh strainer over a large bowl.
11. 11

    Transfer the solids to a blender .
12. 12

    Add the pumpkin seeds and cilantro (fresh leaves and fine stems) to the blender.

    cilantro (fresh leaves and fine stems): 1 handful
13. 13

    Blend on high speed until smooth.
14. 14

    Set aside.
15. 15

    Skim off a few tablespoons of fat from the strained stock with a ladle and add it to the dutch oven.
16. 16

    Heat over high heat, swirling and stirring until the watery stock completely evaporates and starts to form a browned layer in the bottom of the pan.
17. 17

    As soon as the chicken fat starts to smoke, pour in the contents of the blender all at once and cook, stirring.
18. 18

    ⏱️ 15 seconds
19. 19

    Immediately pour in the strained chicken stock and fat and stir to combine.
20. 20

    Bring to a bare simmer, stir in white hominy (drained) , season to taste with salt, and keep warm.

    white hominy (drained): 1 28-ounce can
21. 21

    Discard the skin and bones from the chicken and shred the meat into bite-sized pieces with your fingertips.
22. 22

    Stir the picked chicken back into the soup.
23. 23

    Ladle the hot soup into bowls and garnish with avocado (diced) , radishes (diced) , serrano peppers OR jalapeño peppers (thinly sliced) , cilantro (chopped fresh leaves) , and white onion (finely chopped) .

    avocado (diced), radishes (diced), serrano peppers OR jalapeño peppers (thinly sliced), cilantro (chopped fresh leaves), white onion (finely chopped)
24. 24

    Serve immediately.