- 1 1/2 pounds tomatillos, husks removed
- ½ cup chopped onion
- 1 to 2 jalapeños or serrano chile peppers, stemmed
- 3 cloves garlic, smashed and peeled
- Handful fresh cilantro leaves
- ¼ cup pepitas, toasted
- 1 teaspoon kosher salt
- 1 (32-ounce) carton chicken broth
- 2 ½ cups water
- 2 pounds chicken breast
- 1 small white onion, quartered
- 2 garlic cloves, peeled
- 1 teaspoon salt
- 2 (29-ounce) cans Mexican style hominy, drained
- Diced avocado
- Lime wedges
- Diced onion
- Sliced radishes
- Chopped cilantro
- Finely shredded iceberg lettuce
- Mexican Oregano
- Crema Mexicana
- Toasted bolillos
- In a large saucepan cook tomatillos, onion, jalapeño, and garlic in a large amount of boiling water about 8 minutes or until tomatillos turn light green. Drain liquid.
- In a blender combine the tomatillo, onion, peppers, garlic, cilantro, pepitas, and salt.
- Cover and blend until smooth.
- In a 6-quart caldero or stockpot place broth, water, chicken, onion, garlic, and salt and bring to a boil and then lower heat to medium-low for 20 minutes or until chicken is no longer pink.
- Shred the chicken into small pieces.
- In a blender combine 1 cup of the cooked chicken broth with onions and garlic and blend. Reserve the remaining broth.
- Add the shredded chicken, blended broth, salsa verde, and hominy to the caldero or stockpot with reserved broth. Partially cover and bring to a boil. Lower the heat and simmer for 20 minutes. If necessary, season with salt.
- Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with toasted bolillos or tostadas.