Pozole Verde Recipe (Green Pozole)

In a large heavy-bottomed pot or Dutch oven add the chicken or pork (or both), the onion, whole garlic, 1/2 a bunch of cilantro, salt, and chicken broth. Add additional cold water to cover the chicken and remaining ingredients (do not over-fill as it will dilute the flavor of the broth).

Bring to a boil over medium-high heat. Once boiling, reduce heat to low and cover. Simmer until the chicken (and/or pork) are fully cooked - about 30 minutes. Remove from heat.

Use kitchen tongs to remove the onion and cilantro from the pot (it's ok if some of it is left behind). Discard or use in another recipe. Remove the garlic and set it aside. Carefully remove the chicken (and/or pork) from the pot and set it aside in a clean bowl to cool. Very carefully strain the remaining broth through a fine-mesh strainer into a separate pot.

If the second pot is large enough to hold the broth, meat, hominy, and additional liquid feel free to keep the strained broth in the pot. Otherwise, wash out the original pot and transfer the broth back to the large pot.

To the bowl of a large blender add the tomatillos, poblanos, white onion, jalapeño, serrano pepper, garlic cloves (the garlic that was used to flavor the broth is ok to use in the salsa), cilantro, pepitas, salt, lime juice, and 1 cup of water (add more only if needed). Blend until smooth.

Return the broth to a simmer. Shred the chicken and return it to the broth (add the chunks of pork butt back to the pot if using pork or a mixture of pork and chicken). Add the strained and rinsed hominy and mix well to combine.

Add the salsa to the simmering soup. Allow everything to simmer all together for 20 minutes, or until the soup goes from a bright green to a deeper yellowish green.

Season with additional salt and fresh lime juice, to taste.

Serve in individual bowls garnished with all of your favorite toppings.