Pozole Verde de Guerrero

Ingredients

• 1.2 kg (2 1/2 lb)bone-in chicken pieces
• 1.5 kg (3 lb)cooked hominy — drained and rinsed
• 700 g (1 1/2 lb)tomatillos — husked
• 120 g (1 cup)pumpkin seeds — toasted
• 2poblano chiles — roasted and peeled
• 3serrano chiles
• 1 bunchfresh cilantro
• 2 leavesepazote
• 1white onion — halved
• 5 clovesgarlic
• 4 L (16 cups)water or chicken broth
• 1 tspfine salt
• 1/2 headgreen cabbage — very finely shredded
• 6radishes — thinly sliced
• 1white onion — finely chopped, for the table
• 2 tspMexican oregano — crumbled at the table
• 1 tbspground chile piquín — to sprinkle
• 2limes — cut into wedges
• 12tostadas — to serve alongside

Method

1. Place the 1.2 kg (2 1/2 lb) bone-in chicken pieces in a large pot along with half of the white onion, 3 cloves of garlic, and 4 L (16 cups) water or chicken broth. Bring to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and skim off any foam that rises to the surface. Continue simmering until the chicken is cooked through and tender, about 45 minutes, or until the meat easily pulls apart with a spoon.
2. While the chicken simmers, toast the 120 g (1 cup) pumpkin seeds in a dry skillet over medium heat. Stir frequently until they are golden and fragrant, about 5 minutes. Remove from heat and set aside to cool. Once cooled, grind them into a fine powder using a spice grinder or mortar and pestle.
3. On the same skillet, roast the 2 poblano chiles and 3 serrano chiles until their skins are blistered and charred. Place them in a plastic bag or cover with a kitchen towel to steam for about 10 minutes. This will make peeling easier. Once steamed, peel off the skins, remove the seeds, and set aside.
4. Peel the 700 g (1 1/2 lb) tomatillos and rinse them under warm water to remove their sticky residue. Place them in a blender along with the peeled chiles, the remaining half onion, 2 cloves of garlic, the bunch of fresh cilantro, and 2 leaves of epazote. Blend until you have a smooth, green sauce.
5. Strain the blended green sauce through a fine sieve into the pot with the chicken, pressing down with a spoon to extract all the liquid. Add the ground pumpkin seeds and stir well. Incorporate the 1.5 kg (3 lb) cooked hominy into the pot. Simmer everything together until the hominy kernels are tender and burst open like flowers, about 30 minutes.
6. Taste the broth and adjust the seasoning with 1 tsp fine salt. The broth should have a rich body, and the flavors should be well integrated. If needed, add more salt to taste. The chicken should be tender enough to fall apart with a spoon.
7. While the pozole is finishing, prepare the garnishes. Finely shred the 1/2 head of green cabbage, thinly slice the 6 radishes, and dice the remaining white onion. Arrange these along with 2 tsp Mexican oregano, 1 tbsp ground chile piquín, and wedges from the 2 limes on a serving platter.
8. Serve the pozole hot, allowing each person to dress their bowl with the prepared garnishes and enjoy with the 12 tostadas on the side. The aroma of the pozole will invite everyone to the table, creating a warm and welcoming meal.