Green Chicken Pozole with Tomatillos and Pumpkin Seeds

What you need

• 1.2 kg (2 1/2 lb) bone-in chicken thighs, skin removed
• 2.5 l (10 cups) water
• 1 white onion, halved
• 6 cloves garlic, peeled
• 2 bay leaves
• 2 tsp salt, plus extra to taste
• 500 g (1 lb) tomatillos, husked and rinsed
• 2 poblano peppers
• 2 serrano chillies, use 1 for less heat
• 60 g (1/2 cup) hulled pumpkin seeds, pepitas
• 1 bunch fresh cilantro, leaves and tender stems
• 5 leaves fresh epazote, optional
• 2 tsp dried Mexican oregano, plus extra for serving
• 1/2 tsp ground cumin
• 1 tbsp vegetable oil
• 800 g (two 15 oz cans) cooked white hominy, drained and rinsed
• 6 radishes, thinly sliced, for serving
• 1/4 green cabbage, finely shredded, for serving
• 2 limes, cut into wedges, for serving
• 6 tostadas, for serving

Method

Restated from the original video

1. 1

   Put the chicken, water, half the onion, two-thirds of the garlic, the bay leaves and the salt in a large pot.

2. 2

   Bring to a boil, skim off the foam, then lower to a gentle simmer. Cook partly covered until the chicken reaches 74 °C (165 °F) inside and pulls easily off the bone, 40-45 min.

3. 3

   Lift out the chicken. Strain the broth and discard the onion, garlic and bay leaves. When the chicken is cool enough, shred it and discard the bones.

4. 4

   Meanwhile, char the tomatillos, poblanos and serranos under a hot grill or in a dry heavy pan, turning, until blackened in spots and soft, 10-12 min.

5. 5

   Peel and seed the poblanos. Stem the serranos.

6. 6

   Toast the pumpkin seeds in a dry pan over medium heat until they swell and start to pop, 3-4 min.

7. 7

   Blend the tomatillos, poblanos, serranos, pumpkin seeds, the rest of the onion and garlic, the cilantro, epazote, oregano and cumin with 250 ml (1 cup) of the broth until smooth.

8. 8

   Heat the oil in the empty pot over medium heat. Pour in the green sauce and fry it, stirring, until it darkens a shade and thickens, 8-10 min.

9. 9

   Add the strained broth and the hominy and bring to a simmer.

10. 10

    Return the shredded chicken and simmer gently for 25-30 min so the flavours blend. Season with salt.

11. 11

    Ladle into deep bowls and serve with the radishes, cabbage, lime, extra oregano and tostadas on the side.

Imported from pinaenlacocina.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.