Green Pozole with Mussels or Clams - Rick Bayless

Ingredients

• 1/2 pound (about 4 medium) tomatillos, husked, rinsed and quartered
• Fresh hot green chiles to taste (roughly 3 serranos or 2 small jalapeños) stemmed and roughly chopped
• 1 small onion, roughly chopped
• 2 tablespoons olive oil
• 3 cups chicken broth, plus an extra cup or so if using canned hominy
• 6 ounces (about 1 1/3 cup) hulled pumpkin (pepita) seeds , toasted
• 2 pounds mussels, scrubbed, “beards” removed OR 3 pounds clams, scrubbed
• 4.4 ounce can best-quality sardines, scooped into a bowl
• About 1/2 cup thinly sliced red onion, for garnish
• 1 large avocado, pitted, flesh scooped from skin and chopped, for garnish
• About a square-foot piece of fresh chicharron (crispy pork rind), broken into small pieces, for garnish
• A couple tablesoons dried Mexican oregano, for garnish