Foryoueats: The Food Lab Junior: Kid-Friendly Pozole Verde Recipe

Name: Foryoueats: The Food Lab Junior: Kid-Friendly Pozole Verde Recipe
Total time: 65 min
Ingredients: 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; Diced avocado; Diced radishes; Thinly sliced hot chiles such as serrano or jalapeño; Chopped fresh cilantro leaves; Finely chopped white onion

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This kid-friendly pozole verde recipe from The Food Lab Junior is a delicious and healthy meal that the whole family will enjoy. With bone-in chicken, fresh tomatillos, and hominy, this soup is full...

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Ingredients

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
Diced avocado
Diced radishes
Thinly sliced hot chiles such as serrano or jalapeño
Chopped fresh cilantro leaves
Finely chopped white onion