Ingredients
Pozole:
• 2 pounds boneless, skinless chicken breast
• 1 large white onion, roughly chopped
• 2 cloves garlic
• 1 pound tomatillos, husked and rinsed
• 3 jalapeño peppers, halved and charred (remove seeds for less heat)
• 2 poblano peppers, roasted and peeled
• 1 tablespoon Mexican oregano
• 1 teaspoon kosher salt
• 6 cups chicken or vegetable broth
• 1 cup fresh cilantro (leaves and stems)
• 2 (15-ounce) cans white hominy, drained and rinsed
• ½ cup cooked pumpkin seeds (pepitas, shelled)
• 2 tablespoons chicken bouillon (or to taste)
Suggested Toppings:
• Lime wedges
• Sliced radishes
• Thinly sliced cabbage
• Diced white onion
• Chopped cilantro
• Sprinkle of Mexican oregano
Instructions
1. Cook the Chicken:
In a large pot, bring the chicken breasts, ½ of the chopped onion, and 2 garlic cloves to a boil over high heat. Reduce the heat to low, partially cover, and simmer for 40 minutes, or until the chicken is tender and shreds easily.
- Shred the Chicken: Remove chicken from the pot and shred it with two forks. Set aside. Reserve the cooking liquid.
- Prepare the Tomatillos: In a separate pot, simmer the tomatillos in water until they are just soft but not bursting. Remove with a slotted spoon.
- Make the Green Sauce: In a blender, combine the cooked tomatillos, remaining onion, jalapeños, poblano peppers, pumpkin seeds, remaining garlic, cilantro, and about 1 cup of the reserved chicken broth. Blend until smooth.
- Simmer the Pozole: Pour the green sauce back into the pot with the remaining broth. Add the shredded chicken, hominy, Mexican oregano, salt, and chicken bouillon. Bring to a simmer over medium-high heat and cook uncovered for about 15 minutes. Taste and adjust seasoning if needed.
- Serve: Ladle pozole into bowls and serve hot. Let everyone garnish their bowl with lime juice, sliced radishes, cabbage, onion, cilantro, and a pinch of oregano.