Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup) Recipe | Recipe Cart

Ingredients

• 3 ounces pumpkin seeds (85g; about 1/2 cup)
• 2 1/2 pounds bone-in chicken leg quarters (1.2kg; about 3 leg quarters)
• 1 pound tomatillos (450g)
• 1 large white onion, roughly chopped
• 1 jalapeño pepper, stems and seeds removed, roughly chopped
• 1 poblano pepper, stems and seeds removed, roughly chopped
• 1 Anaheim pepper, stems and seeds removed, roughly chopped
• 6 cups homemade or store-bought low-sodium chicken stock (1.5 liters)
• 2 tablespoons dried oregano, preferably Mexican (about 8g)
• 2 sprigs epazote (optional)
• Salt
• Handful fresh cilantro leaves and fine stems
• 1 (28-ounce; 800g) can white hominy, drained (see note)
• Diced avocado
• Diced radishes
• Thinly sliced serrano or jalapeño peppers
• Chopped fresh cilantro leaves
• Finely chopped white onion