Green Chicken Pozole with Tomatillos, Pepitas & Crunchy Toppings

Directions

1. Broil the green vegetables

   Position a rack 6 inches from the broiler and heat the broiler to high. Put the tomatillos, poblanos and jalapeño cut-side down on a foil-lined rimmed sheet pan. Add half the onion, cut into four wedges, and the unpeeled garlic. Broil for 8 to 12 minutes, turning the onion once, until the tomatillos collapse and the chile skins blister deeply. Cool for 5 minutes, then peel the garlic; leave the flavorful blackened patches on the chiles.

2. Toast the pepitas

   While the vegetables broil, toast the pepitas in a dry Dutch oven over medium heat for 3 to 5 minutes, stirring frequently, until they puff and begin to pop. Immediately transfer them to a plate so they stop cooking.

3. Build the green sauce

   Combine the broiled tomatillos, chiles, onion and peeled garlic with the toasted pepitas, cilantro, cumin, coriander and 1 cup chicken stock in a tall heat-safe container. Blend until smooth but still lightly speckled, about 1 minute. Vent a countertop blender and work in batches if the vegetables are still warm.

4. Brown the chicken

   Pat the chicken dry and season with 1 teaspoon salt. Heat the Dutch oven over medium-high, add 1 tablespoon oil and brown the thighs in two uncrowded batches for 3 minutes per side. Transfer them to a clean plate; they will not yet be cooked through.

5. Fry the sauce

   Reduce the heat to medium and add the remaining tablespoon oil. Carefully pour in the green sauce—it may sputter—and cook for 6 to 8 minutes, stirring often, until slightly darker, fragrant and thick enough for a spoon to leave a brief trail across the bottom.

6. Simmer the chicken safely

   Return the chicken and any juices to the pot. Add the remaining 5 cups stock and bring just to a boil. Reduce to a gentle simmer, partially cover and cook for 20 to 25 minutes, until the thickest thigh reaches 165°F. Transfer the chicken to a clean board and rest for 5 minutes.

7. Add the hominy

   Stir the drained hominy and Mexican oregano into the green broth. Simmer uncovered for 15 minutes so the hominy absorbs flavor and the broth becomes lightly creamy. If it thickens beyond a flowing soup, add hot water 1/4 cup at a time.

8. Shred and finish

   Shred the rested chicken into bite-size pieces with two forks, discarding any firm connective tissue. Return it to the pot and simmer for 5 minutes. Stir in the lime juice and remaining 1/2 teaspoon salt, then taste and adjust with more salt or lime.

9. Dress each bowl like the photograph

   Finely chop the remaining half onion. Ladle the pale-green broth, hominy and shredded chicken into warm earthenware or deep bowls. Top with chopped onion and pinches of dried oregano and red chile powder, matching the photographed finish. Serve lime wedges and crisp tostadas alongside rather than burying the visible soup.

Why this works

Swaps & notes

Easy swaps

• For a milder bowl, replace the jalapeño with half a small green bell pepper; for more heat, leave the jalapeño seeds or add a second chile.
• Cooked turkey can replace the chicken after a holiday meal. Make the broth without raw chicken, simmer the hominy for 20 minutes, then add 3 cups shredded cooked turkey and heat to 165°F.
• If pepitas are unavailable, use 1/2 cup unsalted cashews in the sauce and omit the garnish. The broth will be slightly creamier and anyone with a tree-nut allergy should not use this substitute.

Cook notes

• Hominy is fully cooked nixtamalized corn, not ordinary canned sweet corn; rinse it thoroughly to remove excess packing liquid.
• Pepitas can jump as they toast. Use a deep pot, stir continuously once they start popping and transfer them immediately so residual heat does not scorch them.
• The photographed bowl is finished simply with white onion, oregano and red chile. Crunchy tostadas and lime stay alongside so the main ingredients remain visible and the toppings stay crisp.

Storage

Cool the pozole in shallow containers and refrigerate within 2 hours for up to 4 days. Store onion, pepitas, lime and tostadas separately. Reheat only the portion needed over medium heat until bubbling and 165°F throughout, thinning with stock if necessary. Freeze the ungarnished pozole for up to 2 months; thaw overnight in the refrigerator and refresh with lime after reheating.

Questions