The Food Lab Junior: Kid-Friendly Pozole Verde Recipe | Recipe Cart | Recipe Cart

Ingredients

• For the Soup:
• 3 ounces shelled pumpkin seeds (85g; about 1/2 cup)
• 2 1/2 pounds (1.2kg) bone-in chicken leg quarters, from about 3 leg quarters
• 1 pound (450g) tomatillos, roughly chopped
• 1 large white onion, roughly chopped
• 1 jalapeño or serrano pepper, stems and seeds removed, roughly chopped (optional)
• 2 Anaheim or Poblano peppers, stems and seeds removed, roughly chopped (see note)
• 6 cups (1.5 liters) homemade or store-bought low-sodium chicken stock
• 2 tablespoons (8g) dried oregano
• Kosher salt
• Handful fresh cilantro leaves and fine stems
• 1 (28-ounce; 800g) can white hominy, drained
• To Serve:
• Diced avocado
• Diced radishes
• Thinly sliced hot chiles such as serrano or jalapeño
• Chopped fresh cilantro leaves
• Finely chopped white onion