The Food Lab Junior: Kid-Friendly Pozole Verde Recipe | Recipe Cart
This weeknight version of the classic Mexican soup is hearty, rich, and easy to customize with aromatic garnishes like radish, avocado, cilantro, and jalapeño.
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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
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