Green Posole

Let's Cook

1. Step 1.

   Have ready: 1 pound dried hominy (about 3 cups), cooked, or two 25-ounce cans hominy, drained

2. Step 2.

   Place in a blender and blend until smooth: 1 pound tomatillos, husked and coarsely chopped; 1 small bunch sorrel, watercress, or purslane, coarsely chopped; 6 serrano or 3 jalapeño peppers, or more to taste, seeded and coarsely chopped; ½ cup pumpkin seeds, toasted; ¾ cup water

3. Step 3.

   Heat in a large heavy soup pot over medium heat: 2 tablespoons vegetable oil

4. Step 4.

   Add and cook, stirring occasionally, until tender, 6 to 8 minutes: 1 large onion, chopped

5. Step 5.

   Add and stir until fragrant, about 30 seconds: 4 large garlic cloves, minced

6. Step 6.

   Increase the heat to medium-high and pour in the tomatillo mixture. Cook, stirring, until the mixture is at a brisk simmer and has turned olive green, about 5 minutes. Add the hominy along with: 12 cups chicken or vegetable stock or broth; 3 whole chicken legs (about 2 pounds), skin removed; (1 pound red potatoes, diced); (2 large epazote sprigs, chopped, or 1½ teaspoons dried oregano)

7. Step 7.

   Bring to a boil. Cover, reduce the heat, and simmer until the chicken is cooked through and the potatoes are tender, about 40 minutes. Remove the chicken from the pot and let sit until cool enough to handle. Shred the meat, discarding the bones or reserving them for stock. Return the chicken to the pot and season to taste with: Salt

8. Step 8.

   Simmer, uncovered, for 10 minutes. Taste and adjust the seasonings. Serve the posole, passing separately: Minced red onion or chopped green onion; Diced avocado; Chopped cilantro; Crumbled tortilla chips or pork rinds; Shredded romaine lettuce; Thinly sliced red radishes; Lime wedges