Pozole Verde with Chicken

Ingredients

• 2 pounds Chicken breast, bone-in and skinless
• 30 ounces White hominy, rinsed and drained
• 1 pound Tomatillos, husked and rinsed
• 0.5 cup Raw pepitas (pumpkin seeds)
• 2 large Poblano peppers, roasted and seeded
• 1 bunch Fresh cilantro
• 4 pieces Garlic cloves
• 1 medium White onion, chopped
• 1 tablespoon Dried Mexican oregano
• 8 cups Chicken broth
• 2 pieces Serrano peppers(optional)
• 2 tablespoons Vegetable oil

Instructions

1. 1

   In a large pot, simmer the chicken breasts in the chicken broth with half the onion and two garlic cloves until cooked through, about 25 minutes.

2. 2

   Remove the chicken from the pot to cool, then shred the meat into bite-sized pieces and set aside; keep the broth simmering.

3. 3

   In a dry skillet, toast the pepitas over medium heat until they start to pop and turn golden, then grind them into a fine powder using a blender or spice grinder.

4. 4

   In a blender, combine the tomatillos, roasted poblanos, cilantro, serrano peppers, remaining onion, remaining garlic, and the ground pepitas with a splash of broth.

5. 5

   Heat oil in a separate large skillet and pour in the green salsa mixture, frying it for about 5-8 minutes until the color darkens slightly.

6. 6

   Add the fried green salsa and the drained hominy into the main pot of simmering chicken broth.

7. 7

   Stir in the shredded chicken and Mexican oregano, then simmer everything together for another 20 minutes to allow the flavors to meld.

8. 8

   Season with salt to taste and serve hot with garnishes like sliced radishes, lime wedges, and shredded cabbage.