How to Make One-Pot Pozole Verde de Pollo (Mexican Hominy Soup With Chicken)

By Serious Eats · 90 min

Ingredients

Instructions

1. Toast the pumpkin seeds in the base of a large Dutch oven over medium-high heat, stirring constantly, until they start to pop and smell nutty, about 4 minutes. Move them to a bowl.
2. Add the chicken, tomatillos, onion, peppers, stock, oregano, epazote if using, and a large pinch of salt to the pot. Bring to a boil over high heat, then lower to a bare simmer. Cook, stirring now and then, about 40 minutes, until the chicken and vegetables are completely tender.
3. Lift out the chicken with tongs and set it aside on a plate. Discard the epazote sprigs. Strain the broth through a large fine-mesh strainer set over a bowl, and put the solids into a blender. Add the toasted pumpkin seeds and cilantro, and blend on high until smooth. Set aside.
4. Skim a few tablespoons of fat from the strained broth with a ladle and add it to the Dutch oven; a little broth is fine too. Heat on high, stirring and swirling, until the watery liquid fully evaporates and a browned layer forms on the bottom. As soon as the fat starts to smoke lightly, pour in all of the blended mixture at once and cook, stirring, for about 15 seconds. Then add the strained broth
5. Once the chicken is cool enough to handle, discard the skin and bones and shred the meat into bite-sized pieces. Stir it back into the soup.
6. Ladle the hot soup into bowls and top with diced avocado, radish, sliced chilies, cilantro and chopped white onion. Serve right away.

Summarized from Serious Eats's video. Watch it for the details.

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