Green Pozole with Mussels or Clams

Name: Green Pozole with Mussels or Clams
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 ounces 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

www.rickbayless.com

Green Pozole with Mussels or Clams - Savor the rich flavors of pozole verde paired with fresh mussels or clams. Perfect for a hearty and authentic Mexican meal.

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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 ounces 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