Pozole

• Boil/simmer bone in/ skin on chicken legs + breast w stock, water, salt, pep, Mexican oregano, bay leaf, cumin, 1 onion halved and a bunch of garlic cloves until cooked, remove chicken set aside to cool then shred. I skimmed the liquid as it was heating up for impurities

• Pan roast some pepitas until they brown a bit

• Broil / char on stove / grill / pan sear a bunch of tomatillos, poblanos / pasillas / hatch / Anaheim chilis, jalapeños, Serrano, garlic head, onion until slightly charred has some nice color. Set aside peppers to sweat. 

• Add tomatillos onion and roasted garlic to blender w cilantro, radish leaves / spinach, salt, pepper, cumin, Mex oregano, chicken bouillon. Ladle in a little of your chicken broth. I also used the onion from the broth as well as the garlic. Take the skin off of the peppers, deseed, and add to blender. I probably did like 10 tomatillos, 3 Padilla, 1 Anaheim, 2 jalapeños, 2 Serrano but it’s up to you for how spicy you want it.

• Blend all that up until you have a nice green salsa

• Add salsa to the broth

• Add hominy to the broth

• add more salt / bouillon to taste

• Add the chicken back into the broth after like 10 mins of simmering

• At the very end I blitzed some cilantro w broth in a blender once I turned off stove, added that into the soup to give it more green at the end.

• On the side I fried some little tortilla strips while this was happening

• Hit it w a bunch of lime before serving

• Serve w lime shredded green cabbage sliced radish onion cilantro fresh jalepenos and the fried tortilla strips