This dish, called pozole verde in México, features bits of braised pork, chicken, and hominy lolling in a thick, flavorful broth of puréed chile, tomatillo, onion, garlic, and ground pumpkin seeds and is garnished with a raft of good things including chunks of avocado, sliced radishes, cilantro, and crisp tortilla chips.
DINNER IN A BOWL Pozole is both the Mexican name for hominy as well as the name for this ancient family of stew-like soups that feature the vegetable. With all its delicious variation of taste, texture, and nutrition, it is very much a meal in itself.
Read Related: Heritage Recipe: Easy Pozole Rojo con Pollo
PORK, HOMINY & VEGETABLE STEW WITH GREEN CHILES & PUMPKIN SEEDS (POZOLE VERDE)
Ingredients 3 lbs meaty pork neck bones (or 1½ pounds pork neck bones and 1½ pounds fresh pork hocks) 1 lb chicken wings 1 large white onion, quartered lengthwise, peeled with stem intact plus ½ large white onion, finely chopped and soaked in a few changes of water, 5 to 10 minutes each, drained 3 large cloves garlic, 2 crushed, 1 left whole in its skin Kosher salt 16 cups cold water ½ lb tomatillos (about 6 medium), husked and washed ¾ cup raw hulled pumpkin seeds (pepitas) 2 green serrano chiles, or 2 small jalapeños 1 large poblano chile 2 TSP ground coriander 1 TSP ground cumin 1 generous TBSP lard or vegetable oil Two 15 oz cans white or yellow hominy, rinsed and drained