Chicken Posole Verde - Ellie Krieger

Ingredients

• 1 pound tomatillos, stemmed, husked and rinsed well
• 1/2 small white onion
• 3 cloves garlic
• Water
• 1/2 cup raw, hulled pumpkin seeds (pepitas)
• 1 to 2 medium jalapeño peppers, stemmed, cut in half lengthwise and seeded
• 1/2 cup packed fresh cilantro leaves
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 4 cups no-salt-added chicken broth
• Two 15-ounce cans hominy, drained and rinsed (31/3 cups)
• 4 cups cooked, shredded chicken (from a 3-pound rotisserie chicken)