Pozole Verde con Pollo

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Step 1

1. Heat a large pot with oil (about 2 Tablespoon)

Step 2

2. Add chicken to pot and sear chicken on both sides.

Step 3

3. Cover chicken completely with water. Add 1 whole onion, 2 bay leaves, and 1 head of garlic.

Step 4

4. Bring chicken to a boil then cover and reduce heat.

Step 5

5. Place the peppers on a hot skillet until the skin of the peppers are charred. Remove from skillet and put them into a plastic bag to cool.

Step 6

6. In a medium size pot boil the tomatillos.

Step 7

7. Remove the peppers from the plastic bag and remove skin, stem, and seeds

Step 8

8. Toast pumpkin seeds until golden this will take less than a minute

Step 9

8. In a blender put peppers, tomatillos, roasted pumpkin seeds, cilantro, a quarter of an onion, 3 garlic cloves, oregano, epaazote (optional), salt, and chicken broth. Blend until smooth.

Step 10

10. Place sauce into medium size pot and cook for about 5 minutes

Step 11

11. Remove chicken, onion halves, and garlic from the large pot. Stir in the hominy and green sauce in the large pot and let simmer. Meanwhile, shred the chicken then place it back into the large pot and add consume to taste.

Step 12

12. Serve the pozole in a bowl and add desired toppings.