Green Mexican Hominy and Chicken Soup
What you need
3 ounces pumpkin seeds
3 bone-in chicken leg quarters
1 pound tomatillos
1 large white onion, roughly chopped
1 jalapeño pepper, stems and seeds removed, roughly chopped
1 poblano pepper, stems and seeds removed, roughly chopped
1 Anaheim pepper, stems and seeds removed, roughly chopped
6 cups chicken stock
2 tablespoons dried oregano
2 sprigs epazote
1/4 cup cilantro leaves
1 (28-ounce) can white hominy, drained
For Serving
- Diced avocado
- Diced radishes
- Thinly sliced serrano or jalapeño peppers
- Chopped cilantro leaves
- Chopped white onion
Instructions
- Heat pumpkin seeds in the base of a large Dutch oven over medium-high heat, stirring constantly, until they start to pop and smell nutty, about 4 minutes. Transfer pumpkin seeds to a bowl and set aside.
- Add chicken, tomatillos, onion, peppers, chicken stock, oregano, epazote (if using), and a large pinch of salt to the Dutch oven. Bring to a boil over high heat then reduce to a simmer. Cook, stirring occasionally, until chicken and vegetables are completely tender, about 40 minutes.
- Using tongs, transfer chicken to a large plate or bowl and set aside. Discard epazote sprigs (if using). Set a large fine mesh strainer over a large bowl and strain the broth through it. Transfer solids to the jar of a blender. Add pumpkin seeds and cilantro to the blender. Blend on high speed until smooth. Set aside.
- Using a ladle, carefully skim off a few tablespoons of fat from the strained stock and add it to the Dutch oven. Heat over high heat, stirring until the stock completely evaporates and starts to form a browned layer in the bottom of the pan. As soon as the chicken fat starts to smoke, pour in the contents of the blender and cook, stirring, for about 15 seconds. Immediately pour in strained chicken stock and fat and stir to combine. Bring to a simmer, stir in hominy, season to taste with salt, and keep warm.
- The chicken should be cool enough to handle. Discard the skin and bones and shred the meat into bite-sized pieces. Stir the chicken back into the soup..
To Serve: Ladle the hot soup into bowls and garnish with diced avocado and radish, sliced chilies, chopped cilantro, and chopped white onion.